Tuesday, October 1, 2013

super simple lettuce wraps


i should start off by apologizing for being absent the past several weeks.. i hadn't been feeling well and went to the dr.. they scheduled for me a quick procedure which has now turned into a thing and i have to have surgery friday.. while it's not life threatening it is rather annoying that my body has betrayed me and is causing me to have to have this done.. so after this weekend i should be up and running and ready to go.. now another reason I haven't had a whole lot of posts during the week is lack of content..pete awhile back got what was called a promotion, it was kind of a funny story.. pete sends me an internal office newsletter for his work, i read it and it says we are pleased to announce that pete blah blah has accepted a position as regional service manager in charge of blah blah.. so i email him back and say "umm why didn't you tell me" and he replied with "because i just found out when i read it".. ha ha so basically what it means is he travels a lot now.. like a lot a lot.. so many nights its just me for dinner since shell is now an "adult" and out doing her whatever newly minted adults do these days..  so at first i cooked just the same as i always have and then i started noticing how much i was throwing out on the weekends.. lately though i have really been trying to taper back.. this recipe today i made last week.. it was only me so it was a 2 nights dinner and lunch.. but i didn't mind.. it was that good.. i plan on making the meat mixture and putting it in flour tortillas or on top a cooked tortilla like a tostada.. now your going to notice the addition of fish sauce and peanut butter in this recipe.. don't skip those steps... really it sounds weird but its so worth the depth of flavor they add.. trust meeeeeeeeee.. you'll like it..

 
lettuce wraps
 
prep time: 20 minutes
cooking time: 30 minutes
servings: 4-6
 
ingredients:
 
1 lb. ground beef or turkey
olive oil
1 small onion, diced
1-2 cloves of garlic, minced
1 small knob of ginger, minced
1 can of water chestnuts, diced
1 cup frozen peas
3-4 tblsp. low sodium soy sauce
1 tblsp. fish sauce {if you don't like fish sauce omit or reduce amount}
1 tblsp. smooth creamy peanut butter
1 tblsp. hoisin sauce
 
iceberg lettuce
scallions, chopped for garnish
sriracha sauce
 
directions:
 
in a small bowl whisk together soy sauce, fish sauce, peanut butter and hoisin sauce until well combined and set aside.. now heat your wok or iron skillet over medium high heat.. heat two twirls around the pan with olive oil.. add onions and cook for 2-3 minutes .. or until soft and translucent.. add garlic and ginger.. cook another minute.. add meat and cook until longer pink.. once meat is cooked add water chestnuts and peas.. cook another minute or two, now add your peanut butter mixture.. stir well to make sure everything is combined.. cook another 5 minutes or so making sure everything is cooked through and well combined..
 
assembly:
 
take a lettuce leaf and heap it with the meat mixture, top with chopped scallions and a little sriracha.. roll up and devour..
 
enjoy and get cook'n!!
 



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