Lettuce Wraps are so popular these days and I can see why. These Wraps are not exactly like the ones that you get at that famous China Bistro everyone is flocking to (me included, if I can persuade my husband), but they are pretty darn close. Once you get all the specialty ingredients together they are a breeze to make. A couple of things though, next time I would double the sauce portion. I would have liked the filling to be a little more moist. Also I used Iceberg lettuce simply because I couldn’t find Boston lettuce, I use ground chicken and I choose to use red bell pepper and peas which gave the filling a nice splash of color. I served the Asian Lettuce Wraps with the leftover Chinese Dumplings I made earlier (which froze really well).
For the Sauce: (for a more moist filling you may want to double the sauce portion)
1 1/2 tablespoon hoisin sauce
2 teaspoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon rice wine vinegar
1 teaspoon Sriracha hot sauce
freshly ground black pepper
For the Filling:
1 teaspoon finely minced garlic
1/2 teaspoon grated fresh ginger
2 stalks scallions (green onions)
1 pound ground turkey or chicken
2 cups mixed vegetables (frozen pea/carrots, finely diced bell peppers, etc.)
1/2 green apple, finely diced
1 head Boston lettuce, leaves washed and separated
Combine the sauce ingredients in a small bowl.
To make the filling, heat wok or large frying pan on high heat with cooking oil. When oil is hot, add scallions, ginger and garlic and fry a few seconds until fragrant. Add ground turkey or chicken and fry until almost cooked through. Add the vegetables and cook 1 minute. Add sauce ingredients. Let simmer for 1 minute to thicken slightly.
Add the apples. Toss to coat. immediately remove from heat. You don’t want to “cook” the apples, keep them nice and crunchy. Serve in lettuce leaves.
Source: adapted from Steamy Kitchen