Yummy Asian Roll Lettuce Wraps

A couple of months ago some of our friends invited us to go out to dinner with them to P.F. Changs. Having never eaten there before it was a delicious meal! We had some lettuce wraps there and i really enjoyed them. Now this is in no way a knock off but this is a delicious recipe that I found and tweaked to, what we think is perfection. Now we don’t have to spend a lot of money to enjoy delicious lettuce wraps and I want to share it with you! And I made these with the Romaine lettuce from my bountiful basket, we also had some steamed zucchini on the side, delicious!

 

 

 

 

 

 

 

 

We have actually made this a couple different times, tweaking it trying different combos and we believe this is the best. (Note: I had intended to share with you that corn recipe, when I made it, but after tasting it we didn’t like it very much, and I don’t share things unless they pass our like test, or until they have been changed and tweaked until they finally do pass the test. That still has a long way to go.) The good thing is that this is quick, easy, and delicious!

Asian Lettuce Wrap  

Serves about 4 maybe a little more

1 lb ground Turkey or Beef

1 c Brown or White Rice

1 c Water

16 or so large Lettuce leaves, Boston Butter or Romaine will both work nicely, but we found that the Romaine were a little more sturdy

1 c shredded Carrots

1 c Scallions, thinly sliced

1 c sliced Red Bell Pepper

1 c shredded Radishes

1/3 c light Soy Sauce

1/3 c Water

1/3 c Honey

3 Tbsp fresh Lemon Juice, if possible, if not anything that you get from a bottle will work

2 tsp minced Garlic

1 Tbsp minced fresh Ginger Root

1. If you have a rice cooker, cook your rice according to your manufacturers instructions, if not place the rice in a medium sauce pot over medium heat and combine the rice with 2 cups water. Bring it to a boil, and then reduce the heat and simmer for 20 minutes, or until the rice is tender.  While the rice is cooking, in a large saucepan cook the ground meat until cooked through.

2. Meanwhile begin putting together the sauce in the bowl you will be serving the meat in. Combine the Soy Sauce, Water, Honey, Lemon Juice, minced Garlic, and minced Ginger Root and stir until combined. (Some people don’t like the idea of uncooked Garlic or Ginger, the main idea is to really infuse the flavors into the sauce, little bits will get into your wrap but they only add to the flavor of the whole item. This will also allow your to practice your mincing skills, make those pieces really small and then you won’t have a big chunk of Garlic or Ginger.) Tip: When you get your Ginger root look for a smaller one, unless you use ginger often you don’t want it to go to waste. You want to make sure that you take off the outer skin, but not need to worry about using a peeler on that tricky little guy, use your knife to just cut off the skin, its okay if you take of a little Ginger, it will save you grief and time. One more thing when you cut into your Ginger, pause and breathe in it’s deliciously warm and spicy scent. Smells are very important in the kitchen and it makes the whole process even more enjoyable!

3.  Begin slicing your Bell Pepper and Scallions and I just wash the carrots and radishes and shred them with a large cheese shredder, it’s easy and makes uniform bits. Put the sliced and shredded veggies out in little bowls or on a serving platter. Check on your rice if it is on the stove. Remove any fat from the meat and then pour the meat into your sauce and let them sit together. Then tear off whole Lettuce leaves and wash them off and  pat them dry.  Lay them out on a platter, grab the rice and serve! Delicious meal and is great with the Quinoa recipe here, either as a side or served over the top. It is a little messy though so keep some napkins handy!

Plums are Purple, and Snickers are Sweet,

From my family to yours…

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