Thursday, July 14, 2011

Asian Lettuce Wraps

There are some people that L.O.V.E. the restaurant P. F. Changs.  I, however, am not one of those people.  Personally I find the restaurant to be an overpriced version of any run-of-the-mill Americanized Chinese food and usually, it's way too salty.  But, I do love Asian lettuce wraps...and that's something they serve that's a bit more authentic.  People go gaga over these wraps there...and for good reason!

There's something about the contrasting flavors and textures of this meal: crisp, cool lettuce versus the hot (and if desired, spicy) meat filling.  Essentially, it's Asia's version of the taco.  It's also great for low-carb dieters because there's no tortilla, just a lettuce cup holding all the meaty goodness inside.

Asian Lettuce Wraps


For the sauce:
  • 1½ tsp. hoisin sauce
  • 1 tsp. soy sauce
  • ½ tsp. sesame oil
  • 1 tsp. rice wine vinegar
  • Freshly ground black pepper
  • 1 tsp. Sriracha hot sauce
For the filling:
  • 2 tsp. canola oil
  • 1 tsp. minced garlic
  • ½ tsp. grated fresh ginger
  • 2 green onions, chopped
  • 1 lb. ground turkey or chicken
  • 2 cups mixed vegetables 
  • ½ green apple, finely chopped
To assemble:
  • Butter lettuce leaves, washed and separated
  • Shredded carrots for topping (optional)
  1. Combine all the ingredients for the sauce in a small bowl and mix to blend.
  2. To make the filling, heat a skillet on high heat with cooking oil.  Once the pan is hot, add the garlic, ginger and green onions to the pan, and stir fry for a few seconds, just until fragrant.  Add the ground turkey or chicken, breaking into small pieces, and cook until almost cooked through.  Add the vegetables to the pan and cook for 1-2 minutes.  Mix in the sauce and cook for about 1 minute until thickened slightly.  Add the apples to the pan and toss to coat.  Immediately remove the pan from the heat.
  3. Serve the filling in lettuce “cups” and top with shredded carrots, if desired.
Source: Originally from Steamy Kitchen as adapted by and seen on Annie's Eats

No comments: