Thursday, December 16, 2010

Asian Lettuce Wrap

Asian cuisine always finds such good ways to use vegetables, combine hot and cold temperatures, and blend a variety of flavors in perfect harmony. These lettuce wraps make a great lunch or dinner or snack. --Mark


1 pound ground turkey
1 T light soy sauce
1 tsp minced garlic
2 tsp minced fresh ginger root

1 cup brown rice
1 cup water
16 large lettuce leaves
1 cup shredded carrots
1 cup green onions, thinly sliced
1 cup sliced red bell pepper
1 cup sliced radishes

1/3 cup light soy sauce
1/3 cup water
3 T fresh lemon juice
2 tsp minced garlic
1 T minced fresh ginger root
1 tsp sugar


Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.

In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking 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. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

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