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Tuesday, March 22, 2016

asian lettuce wraps

Ingredients

  • Servings: 4
  • 16 boston bibb or butter lettuce leaves
  • 1 pound lean ground beef
  • 1 tablespoon cooking oil
  • 1 large onion, chopped
  • 1/4 cup hoisin sauce
  • 2 cloves fresh garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons minced pickled ginger
  • 1 dash asian chile pepper sauce, or to taste (optional)
  • 1 (8 ounce) can water chestnuts, drained and finely chopped
  • 1 bunch green onions, chopped
  • 2 teaspoons asian (dark) sesame oil

Recipe

    Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins

  • rinse whole lettuce leaves and pat dry, being careful not tear them. set aside.
  • heat a large skillet over medium-high heat. cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. drain and discard grease; transfer beef to a bowl. cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
  • arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

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