Monday, January 19, 2015

Asian Lettuce Wraps

Let me start out by saying that I love, love, LOVE these!

3/4 lb lean ground meat (beef, turkey, chicken)
4 Tbsp low sodium soy sauce
1 tsp srirachi sauce
1/4 tsp white pepper
1/4 tsp ground ginger
3 cloves garlic, minced
1 red bell pepper, finely diced
1 green bell pepper, finely diced
1/2 cup onion, finely diced
3 oz mushrooms, diced
butter lettuce leaves, washed & dried

In a medium skillet over high heat, brown the ground meat (I used turkey), stirring often and reducing the heat to medium when thoroughly browned. Add diced onions; bell peppers. Stir frequently until softened. Add the garlic, soy sauce, srirachi sauce, ginger, and white pepper. Stir occasionally adding mushrooms. Cook a few more minutes until mushrooms are softened. Remove from heat. Serve hot in lettuce leaves

So while the meat was browning, I mixed the ingredients that go in after the onions and peppers in a bowl, which made things easier. Also, I left out the mushrooms, and used Iceburg lettuce.

1 comment:

  1. I finally made lettuce wraps (slightly different from your recipe, but similar) for the first time a couple months ago and they were amazing!! They have made it into our regular dinner rotation. So good!