Monday, February 10, 2014

Asian Lettuce Wraps

Two throwback posts in a row! I just can't get enough of these Hot Dinner favorites, you guys. It's been so fun to go back through old posts. Good memories and good food.  

Today we're making Asian Lettuce Wraps. Thanks to P.F. Chang's, Asian Lettuce Wraps are universally loved. It's easy to see why: Crunchy and refreshing lettuce envelops a savory filling drizzled with sweet and tangy sauce. Plus they're fun—albeit a bit messy—to eat.  

Next time you're looking for an appetizer or a light meal, give these babies a whirl. I think you'll see why they ended up on my favorites list.

Asian Lettuce Wraps
Adapted from
Original post here.

For Wraps:
16 leaves of butter lettuce (or iceberg or Romaine, just use something crunchy)
1 pound ground turkey
1 tablespoon oil
1 large onion, peeled and finely chopped
2 cloves garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons pickled ginger, minced
1 tablespoon rice wine vinegar
1/2 teaspoon Asian chile pepper sauce
8 ounces water chestnuts, drained and chopped
5 green onions, white and light green parts only, chopped
2 teaspoons dark sesame oil

For Dipping Sauce:
1/4 cup plum sauce
1 tablespoon orange juice
1/2 teaspoon corn starch
1 tablespoon teriyaki sauce

In a skillet over high heat, brown the ground turkey and onion in 1 tablespoon oil. Add garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce into the skillet and stir. Stir in the chopped water chestnuts, white and light green parts of the onion, and sesame oil. Continue cooking until the onions begin to wilt, about 2 minutes. 

Meanwhile, make the dipping sauce. Whisk together plum sauce, orange juice, corn starch, and teriyaki sauce in a small saucepan. Boil for 1 minute. 

Arrange lettuce leaves on a platter and add the meat in a big pile. Serve with the sauce, letting everybody make his or her own lettuce wraps. And make sure you have plenty of napkins.

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