In the same way that I had never tried ramen before (and I told
you about that in the post here),
believe it or not, I'd never eaten lettuce wraps before either. I know, I know,
this probably makes me weird, but it is what it is. Fortunately, I've now
rectified that with this amazing recipe, by Food Network’s Sunny Anderson. This
is the first Sunny Anderson recipe that I've ever tried, but it is certainly
not going to be the last. These were absolutely delicious! I'm not going to lie
to you, they're messy, but the taste is well worth the mess.
I adapted her recipe by adding some vegetables, grating and adding carrots and finely minced yellow pepper, not just for color, but also for taste and to add a little vegetable nutrition. This is going to become a regular staple around here, particularly during the summer when I want something lighter to eat, but don't want to sacrifice flavor. I can't recommend these highly enough. And now, I guarantee you I'm going to be trying many other versions of lettuce wraps. I'm hooked!
I adapted her recipe by adding some vegetables, grating and adding carrots and finely minced yellow pepper, not just for color, but also for taste and to add a little vegetable nutrition. This is going to become a regular staple around here, particularly during the summer when I want something lighter to eat, but don't want to sacrifice flavor. I can't recommend these highly enough. And now, I guarantee you I'm going to be trying many other versions of lettuce wraps. I'm hooked!
Asian Lettuce Wraps
Adapted from Sunny Anderson
2 teaspoons vegetable oil
1 pound ground beef
2-inch piece ginger, peeled and finely
grated
2 scallions, chopped
1 carrot, grated
½ cup minced yellow pepper
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon red pepper flakes
1/4 cup hoisin sauce
1/4 cup chopped peanuts
Salt and freshly ground black pepper
1 head Boston lettuce, leaves separated, cleaned and dried
In a skillet over medium-high heat, add the vegetable oil and
sauté beef until brown. Stir in ginger, scallions, carrot, yellow pepper,
garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. Remove
from the heat and stir in the peanuts. Season with salt and pepper and serve
warm wrapped in lettuce cups.
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