Quick, easy and savory Umami Lettuce Wraps will please any crowd. These will match even the best restaurant version that you’ve tasted. If you have teenagers around, make more than you think you’ll need. In our experience, leftovers never last through the following day. May be served as either an appetizer or entree.
|Prep time:||15 minutes|
|Cook time:||10 minutes|
|Servings:||6 – 8|
- 2 – 3 tablespoons Extra Virgin Coconut Oil
- 2 pounds ground Chicken or Pork (we like half+half mix)
- 1 Onion, diced
- 4 cloves Garlic, chopped
- Choice of veggies: 8 oz Carrot Shreds; 8-10 oz Mushrooms, sliced; 2 cups Napa Cabbage or Bok Choy, sliced in 1/2 wide strips; 1/2 cup Broccolini; 3 Mini Sweet Peppers, cut in 1/4 wide strips
- 1/2 cup Hoisin Sauce
- 1/4 cup Soy Sauce
- 2 tablespoons Seasoned Rice Wine Vinegar
- 2 tablespoons freshly grated Ginger
- 2 teaspoons spicy Asian-Style Chili Sauce
- 1 – 2 tablespoons Shiro Miso (mild yellow)
- 1/2 cup Jicama in matchstick dice
- optional: Roasted Peanuts
- 3 – 4 mini hearts of Romaine Lettuce
- Allow meats to rest at room temperature for at least 30 minutes, but no longer than 2 hours, before cooking. This prevents meats from becoming tough and rubbery when cooked.
- Heat a 12-inch or larger skillet over medium heat, add 1 to 2 Tbsp. coconut oil and ground meats. Cook until just browned, about 3 to 5 minutes, crumbling the meats as they cook. Transfer meat to paper toweling to drain.
- Wipe pan clean and return to heat. Add 1 Tbsp. coconut oil, onion, and choice of veggies. (If using Napa Cabbage, add at same time as jicama strips.) Cook until onion is translucent, 5 to 6 minutes. Add garlic and cook until garlic is softened and fragrant, 2 to 3 minutes more. While aromatics are cooking, in a liquid measuring cup combine hoisin sauce, soy sauce, rice wine vinegar, ginger, chili sauce and miso. Stir to mix.
- Return meat to pan. Add sauce mixture. Stir in jicama, cooking 1 to 2 minutes more. Season with salt and pepper to taste.
- Serve in lettuce leaves. Allow guests to top with chopped peanuts, if desired.
In general, pricing is a guideline as to the style of wine making in red wines.
Less expensive reds are made to enjoy as soon as you uncork. Pour and enjoy!
More expensive reds typically need 20 to 40 minutes to decant (breathe) to enjoy to their fullest.