Monday, January 21, 2013

Beef & Bok Choy Lettuce Wraps

I am sure I had never heard of a lettuce wrap, let alone try one, until I moved to the twin cities area as a young adult. When I first saw people eating them as an appetizer at a restaurant I was so confused. Eating meat-filled lettuce with your hands? You have to admit, it would seem a bit odd to a "meat and potatoes" raised, farm girl. Well fast forward 10 years and here I a am feeding lettuce wraps to my family. We love them! Crisp lettuce, flavorful meat and nutrient packed vegetables all rolled up in one meal. We served this as a meal but it could be an appetizer or a side dish. If you don't have bok choy at your grocery store, you can substitute green or red cabbage. Really, any vegetables your family likes can be added to the filling.

Beef & Bok Choy Lettuce Wraps

1 lb ground beef
salt & pepper
4 cloves garlic, minced
1/2 tsp crushed red pepper flakes
1 baby bok choy, cut in thin strips
2 c carrots, peeled into thin strips or shredded
8 oz water chestnuts, cut into strips
1 c green onion, chopped
4 white mushrooms, cut into strips
1/3 c soy sauce
2 Tbls hoisin sauce, stir fry sauce OR sweet & sour sauce
iceberg lettuce

Start by preparing all vegetables. Clean and cut the bok choy, carrots, water chestnuts, onion, garlic and mushroom and set aside.
In a large saute pan, brown beef with salt, pepper and crushed red pepper flakes. Drain excess grease Add vegetables and cook over medium-high heat for about 5 mintutes. Add soy sauce and stir fry sauce and simmer for 2-3 minutes. Serve in lettuce wraps with additional soy or sweet & sour sauce for dipping.

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