Asian Lettuce Wraps

I love Asian cuisine but my husband is not a fan.  So I usually don’t get to eat at Asian style restaurants.  I have always wanted to try Asian lettuce wraps and decided to give them a try at home.  Now, I knew my husband wouldn’t go for meat wrapped in lettuce so I had some flour tortillas standing by for him and any of the kids who wanted them.

Now usually, I don’t give you recipes with weird ingredients in them that you don’t keep on hand.  However, if you are going to give Asian dishes a try at home you must get some.  Then you just need to experiment with other recipes just like these Asian lettuce wraps that use those ingredients.

When I made this recipe I did double it and put half in the freezer.  The first time we had these with the butter lettuce.  The second time we did them with regular old iceberg lettuce.  Both worked fine.  The meat also froze well.  I did get my hubby and oldest son to give the wraps a try with the lettuce and they said it was actually pretty good.

I loved them too, but since I haven’t had lettuce wraps before I don’t have anything to compare them to.  Now that I have tried this recipe I have found more recipes for lettuce wraps I want to try.  There will be other versions in the future.

Asian Lettuce Wraps

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• Author: Laura

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Ingredients

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• ½ lb ground beef
• ½ lb ground pork
• 1 onion, diced
• 1 tsp minced ginger
• 1 clove garlic minced
• 2 Tbsp sugar
• 1 Tbsp black bean sauce
• 1/2 tsp crushed red pepper
• 3 Tbsp lime juice
• 2 Tbsp Asian fish sauce
• 2 Tbsp soy sauce
• 8 butter lettuce (AKA boston lettuce but iceberg will work too)
• 4–8 lime wedges
• 1/2 cup shredded carrots
• ½ cup chopped peanuts
• ½ bunch cilantro, chopped

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Instructions

1. In a large skillet, brown beef and pork with the onion until meat until no longer pink; drain.
2. Mix in the  ginger, garlic, sugar, bean sauce, red pepper, lime juice, fish sauce, and soy sauce. Bring to a simmer and simmer for a couple of minutes.
3. Spoon mixture into lettuce leaves serve topped with carrots, peanuts, and cilantro. Use the lime wedges for a squeeze of fresh lime juice on each wrap.

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Recipe adapted from Studio 5.