Asian Lettuce Wraps
Asian lettuce wraps are a popular appetizer or main dish that originated in Asia, and they have gained popularity around the world for a number of reasons. Here are some reasons why Asian lettuce wraps are popular:
- Flavor: Asian lettuce wraps are typically made with a flavorful filling that is seasoned with a variety of herbs, spices, and other ingredients such as garlic, ginger, and hoisin sauce. The combination of flavors creates a delicious and satisfying taste that is enjoyed by many people.
- Convenience: Asian lettuce wraps are convenient to eat, as they can be served as an appetizer or main dish, and they are easy to transport. They are also easy to make, as the filling can be prepared ahead of time and assembled when ready to serve.
- Health benefits: Asian lettuce wraps are often made with a filling that is high in protein and vegetables, making them a healthy choice. The lettuce leaves also provide a low-calorie, low-carbohydrate wrap that can be a good alternative to bread or other wraps.
- Versatility: Asian lettuce wraps can be filled with a variety of ingredients, including meats, seafood, tofu, and vegetables, making them a versatile choice that can be enjoyed by people with different dietary preferences.
Overall, Asian lettuce wraps are popular because of their flavorful filling, convenience, health benefits, and versatility.
ASIAN LETTUCE WRAPS
- 16 each bibb lettuce leaves
- 1 pound ground pork
- 1 tablespoon cooking oil
- 1 large onion — chopped
- 2 cloves garlic — minced
- 1 tablespoon soy sauce
- ¼ cup hoisin sauce
- 2 teaspoons pickled ginger — minced
- 1 tablespoon rice wine vinegar
- Asian chili pepper sauce — optional
- 8 ounces water chestnuts canned — finely chopped
- 1 bunch green onions — chopped
- 2 teaspoons sesame oil
- Rinse whole lettuce leaves and pat dry and set aside. In a medium skillet over medium high heat, brown the ground pork in 1 tablespoon of oil, stirring often. Drain, and set aside to cool. Cook onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chili pepper sauce to the onions, and combine. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to become translucent, about 2 minutes. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Fold lettuce around the meat and eat.