Asian Lettuce Wraps
A traditional meat and veggie combination seasoned with soy, oyster, and fish sauces.
Ingredients
- ½ lb your choice of meat diced chicken, ground beef, ground turkey, ground wild game
- 3 cups cauliflower, riced
- 1 cup broccoli stalks, grated
- 1 cup carrots, diced
- 1 cup cabbage, diced red, chinese, or bok choy
- 1 Tbsp fresh ginger, minced
- 3 cloves garlic, rough chopped
- 2 Tbsp fish sauce
- 1 oz oyster sauce
- 1 oz soy sauce
- 2 Tbsp chili garlic sauce i.e. sambal, sriracha,
- 1 oz rice vinegar
- 1 oz mirin (rice cooking wine)
- 1 Tbsp cornstarch
- 4 each green onions, sliced white and green
- to taste salt and pepper
- 1 head Bibb or buttercrunch living lettuce
- as desired radish or spicy salad microgreens
Instructions
Veggie and Meat Filling
- Brown your meat of choice in a large saucepan, season lightly with salt and pepper to start infusing flavor. Once cooked through, reserve to let cool on the side.
- Saute the cauliflower and broccoli until softened, add in carrots and cabbage until slightly carmelized. Add in ginger, garlic and saute until nice and aromatic. Season slightly with salt and pepper.
- In a small container combine all the sauce liquids and cornstarch, mix well.
- Fold in the browned meat to the veggie mixture and add the sauce on medium low heat.Taste check when bubbly and thickened, stirring frequently. Taste check for seasoning and reserve for service.
Wrap Assembly
- For family style service wash and seperate bibb lettuce leaves and place on the table next to the filling with a serving spoon. Each wrap should hold about ¼-⅓ cup of filling and additional toppings.
Notes
Consider serving with Microgreens, sliced radishes, water chestnuts, crushed peanuts or sunflower seeds, pickled vegetables, or fermented hot sauces.
If you are looking for a more traditional thai flavor, consider adding a couple Tbsp of tamarind paste, this adds a unique sour and sweet flavor. This is specific to thai or hispanic foods.