Wednesday, March 31, 2010

Asian Lettuce Wraps

Asian Lettuce Wraps
adapted from Our Best Bites
Yield: 6-8 servings
2 teaspoons vegetable oil
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 1/2 pounds ground turkey (or chicken)
1 cup minced mushrooms (I used white button mushrooms)
1/4 teaspoon salt
1 8 oz. can water chestnuts, minced
1/2 cup minced green onions
1/4 cup soy sauce
2 teaspoons sesame oil
1 lemon, zested and then juiced.
1 teaspoon hot sauce
1/3 cup chopped cilantro
1 head iceberg lettuce
*Dipping Sauce recipe to follow
Heat vegetable oil in a large skillet over medium heat. When the oil is hot add minced garlic and ginger. Saute for a minute just until fragrant and then add in the ground chicken, minced mushrooms, and salt. Cook until turkey or chicken is cooked through.
Add in the water chestnuts and green onions. Cook for a few minutes until cabbage starts to wilt. Add in the soy sauce, sesame oil, juice and zest from the lemon, and hot sauce. When everything is cooked through, remove from heat and stir in the cilantro.
To serve, carefully separate the whole leaves from the lettuce. Wash the lettuce leaves and wrap them in paper towels and put them in the refrigerator so they are cold and crisp when serving. Spoon chicken filling onto the lettuce leaf and then roll it up and serve with dipping sauce below- or any other favorite Asian dipping sauce.
Lettuce Wrap Dipping Sauce
1/4 cup soy sauce
1/8 cup seasoned rice vinegar
1 tablespoon fresh minced ginger
2 tablespoons chopped green onions
Combine all ingredients and serve with lettuce wraps.

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