Asian Lettuce Wraps!

I've discovered how much I like Lettuce wraps. Ben made it last summer. It was yummy but not yummy enough that I told everyone that the leftovers are MINE! Yes, I did that this week. I enjoyed every bite. 

Asian Lettuce Wraps

16 Boston Bibb or Butter Lettuce leaves

 1 lb ground pork

1 tbsp oil

1 large onion, chopped

2 cloves garlic, minced

1 tbsp soy sauce

1/4 cup hoisin sauce

1 tsp ground ginger

1 tbsp rice wine vinegar

1 can water chestnuts, drained and finely chopped

1-2 carrots, finely chopped

2 teaspoons Asian (dark) sesame oil

1 bunch green onions, chopped

1 yellow bell pepper, chopped

Sweet Red Chili sauce (optional)

• Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside
• In a medium skillet over high heat, brown ground pork in oil, stirring often and reducing the heat to medium, if necassary. Drain,  and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger and vinegar to the onions and stir. Stir in chopped water chestnuts, carrots, sesame oil and cooked pork; 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 scoop a portion of the meat into a lettuce leaf. Top with green onions, yellow bell pepper and Sweet Red Chili sauce. Wrap the lettuce around the meat like a burrito, and enjoy.

Asian Lettuce Wraps

16 Boston Bibb or butter lettuce leaves 1 pound lean ground beef
1 large onion, chopped
2 cloves fresh garlic, minced 1 tablespoon soy sauce
1/4 cup hoisin sauce 2 teaspoons ground ginger
1 tablespoon rice wine vinegar Asian Chile pepper sauce (optional)
1 (8 oz.) can water chestnuts, drained & finely chopped 1 bunch green onions, chopped

• 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 stirring often and reducing the heat to medium, if necessary. Drain. Add the onion, 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, and 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 centre. 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!