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Asian Lettuce Wraps
Appetizers and Snacks April 6, 2020
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Asian Lettuce Wraps

Delicious and bursting with flavor, Asian lettuce wraps are a great idea for entertaining or a family style meal. Each person can build their own fresh, delicious wrap. Just be sure to have plates or napkins available since the mixture can sometimes drip a little. 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!

I wish I could give this 4.5 stars, because it's dangerously close to a 5-star recipe, but it's not quite there. I gotta tell you, this recipe is an AWESOME way to sneak in those veggie soy crumbles (looks like ground beef, but doesn't always taste like it...except it TOTALLY works in this recipe). Definitely make the sauce as suggested by another reviewer (1 tsp sesame oil, 2 T soy, 2 T rice vinegar, 1 T chile paste)...in my opinion, the sauce makes this a 5-star recipe! I used regular fresh ginger rather than pickled, and shredded some carrots to serve on top of everything. I would have LOVED to have those nice crunchy noodle-y things, but once I heard they are fried in oil, I had to say "no thanks!" I'm definitely going to make these again (they're really easy to make, by the way) and will also pass on the recipe!

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Asian Lettuce Wraps

  • PREP TIME 20 min
  • COOK TIME 15 min
  • TOTAL TIME 35 min

Loved it! Added about 2Tbs of chili paste for spice. Next time I am going to make with ground turkey and add thinly sliced carrots and rice noodles for crunch. I made an asian dipping sauce to add on like at PF Changs (1tsp sesame oil, 2T soy, 2T rice vinegar, 1T chile paste, sugar and i green onion slices)

Author: Rachel Castro Serves: 4 servings

INGREDIENTS

  • 1 bunch green onions, chopped
  • 2 cloves fresh garlic, minced
  • 1 tablespoon cooking oil
  • 1 tablespoon rice wine vinegar
  • 1/4 cup hoisin sauce
  • 1 dash Asian chile pepper sauce, or to taste (optional)
  • 1 (8 ounce) can water chestnuts, drained and finely chopped
  • 2 teaspoons Asian (dark) sesame oil
  • 1 pound lean ground beef
  • 1 large onion, chopped
  • 1 tablespoon soy sauce
  • 16 Boston Bibb or butter lettuce leaves
  • 2 teaspoons minced pickled ginger
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INSTRUCTIONS

  • 1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
  • 2. Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
  • 3. Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.
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COMMENTS

My sister and I are vegetarians. Yesterday, we challenged ourselves to go a week without bread, pasta, grains, etc.... Very hard to do as we feel that's what fills us instead of meat. I was looking for a good recipe besides our normal pasta, veggie burgers, fruit, and veggies. I came across this recipe and thought that I could make it using Vegetarian Ground Beef (I prefer Boca). It worked out perfectly. I just made it all in one pot. I substituted ground ginger for fresh and left out the chile and chestnuts. Used a little extra soy sauce, and we toasted some sesame seeds and chopped cashews for some crunch. Next time, I think I'll add some bean sprouts.

I had ground pork in the freezer so I started searching Allrecipes and found this GREAT lettuce wrap recipe. My husband loved it and said it was very impressive. I will place this recipe in my favorites for sure. I did have to add a little more hoisin sauce, because it was a little dry for my taste. The plum sauce and PF Chang sauce recipes posted were the finshing touch needed to complete this recipe. Thank you for the freshing recipe! Plum Sauce: 1/4 c. plum sauce, 1T. OJ, 1/2 t. cornstarch, & 1 t. teriyaki sauce ( I used Soy Vay) boil 1 minute. PF Chang sauce: 1t. sesame oil, 2T. soy, 2T. rice vinegar, & 1T. chile paste ( I didn't have paste, so I used Sriracha Chili sauce) wisk. YUMMY DISH!!!

I have made this recipe and loved it, only change was to used fresh minced ginger, since like so many I did not have pickled ginger. This is in my stack of favorites.

I've been eating lettuce wrap at many Chinese restaurants since I was a little kid, so I have over 3 decades worth of eating this stuff. I've tried many different variations and can attest that this recipe is top-notch. However, instead of ground beef, most Chinese restaurants use ground pork or duck. Except for substituting ground beef for ground pork and omitting the pickled ginger (since I didn't have any in the house), I made no changes to the recipe. As a suggestion, try serving the meat over a bed of crispy rice noodles (vermicelli) as I've seen done in many restaurants. Simply heat some oil and dunk a small handful of noodles at a time...they crisp up in a couple of seconds. Not only does it make the presentation nice, it adds a nice crisp crunch to the meat mixture. Also, for extra burst of flavour, put a bit of hoisin sauce (see recipe here as well) before wrapping it up in a lettuce leaf, as one other person suggested.

I wish I could give this 4.5 stars, because it's dangerously close to a 5-star recipe, but it's not quite there. I gotta tell you, this recipe is an AWESOME way to sneak in those veggie soy crumbles (looks like ground beef, but doesn't always taste like it...except it TOTALLY works in this recipe). Definitely make the sauce as suggested by another reviewer (1 tsp sesame oil, 2 T soy, 2 T rice vinegar, 1 T chile paste)...in my opinion, the sauce makes this a 5-star recipe! I used regular fresh ginger rather than pickled, and shredded some carrots to serve on top of everything. I would have LOVED to have those nice crunchy noodle-y things, but once I heard they are fried in oil, I had to say "no thanks!" I'm definitely going to make these again (they're really easy to make, by the way) and will also pass on the recipe!

I was made this last night for my husband who loves PF Changs lettuce wraps. In trying to be more like those at PF Changs I used chicken instead of beef. Since chicken is a bit dryer I doubled all the liquid except the sesame oil (since it's so flavorful). I also added crushed peanuts and bambooshoots. My husband was impressed and told me they were just as good as PF Changs.

Loved it! Added about 2Tbs of chili paste for spice. Next time I am going to make with ground turkey and add thinly sliced carrots and rice noodles for crunch. I made an asian dipping sauce to add on like at PF Changs (1tsp sesame oil, 2T soy, 2T rice vinegar, 1T chile paste, sugar and i green onion slices)

I used ground chicken and subbed bamboo shoots for the chestnuts bc i wanted the added crunch...they turned out delicious! I also made extra sauce on the side: 1/4 c plum sauce, a tbsp OJ, 1/2 tsp cornstarch, 1 tbsp teriyaki sauce--boil for 1 minute and let cool. Spread a bit on the meat mixture when eating--tastes amazing.