My husband is Filipino, and begs for me to make Asian food, something I’ve never really experimented with until after we were married, partially because I’ve never been a huge fan of Asian food in general. I have to say, I enjoy the Asian food we make far more than the Americanized, MSG-filled food you get at restaurants or in the frozen section. One of our favorites are lettuce wraps. Somewhat like a spring roll, but you make it as you eat it, and it’s much more filling.
Recipe – Serves 4
1 head butter lettuce
1 pound ground chicken
1 tablespoon cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons minced pickled ginger
1 tablespoon rice wine vinegar
Asian chile pepper sauce (optional)
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil
- Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
- In a medium skillet over high heat, cook the chicken most of the way 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 mostly- cooked chicken
- 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!