Amys Lettuce Wraps Recipes
AMY'S LETTUCE WRAPS
My personal spin on a popular restaurant recipe. Preparation is the key to making this recipe successful, so plan ahead and you won't be disappointed! This recipes uses ground pork and is conventional recipes only husband approved!
Provided by Amy Lawler
Categories Appetizers and Snacks Wraps and Rolls
Time 1h15m
Yield 6
Number Of Ingredients 20
Steps:
- Combine 1/2 cup water and white sugar together in a small microwave-safe bowl. Warm in the microwave to dissolve sugar, about 30 seconds. Add 2 tablespoons soy sauce, 2 tablespoons rice vinegar, ketchup, lemon juice, and sesame oil; mix until dipping sauce is well-blended. Cover with plastic wrap and chill, about 30 minutes.
- Combine dry mustard with a few drops of water. Mix in remaining water until mixture is the consistency of hot mustard.
- Whisk 2 tablespoons soy sauce, brown sugar, and ½ teaspoon rice vinegar in a small bowl to make stir-fry sauce.
- Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Add pork; cook and stir until browned, about 5 minutes. Add remaining 1 tablespoon oil, water chestnuts, mushrooms, green onions, and garlic; saute until flavors combine, about 2 minutes. Pour in stir-fry sauce; stir to coat pork mixture evenly, 3 to 4 minutes.
- Cut out lettuce stem and wash thoroughly. Discard outer leaf. Carefully peel off whole leaves and slice in half lengthwise. Arrange on a plate lined with paper towels.
- Scoop dipping sauce into small bowls or ramekins. Mix in hot mustard and red chile paste to desired level of spiciness. Spoon pork filling into lettuce halves and roll up; top or dip wraps with dipping sauce.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 23 g, Cholesterol 49 mg, Fat 18.6 g, Fiber 2.2 g, Protein 16.9 g, SaturatedFat 5.3 g, Sodium 717.5 mg, Sugar 17.2 g
ASIAN LETTUCE WRAPS
Steps:
- 1 head Boston lettuce, leaves separated, cleaned and dried In a skillet over medium-high heat, add the vegetable oil and saute beef until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.
AMY'S LETTUCE WRAPS
My personal spin on a popular restaurant recipe. Preparation is the key to making this recipe successful, so plan ahead and you won't be disappointed! This recipes uses ground pork and is conventional recipes only husband approved!
Provided by Amy Lawler
Categories Wraps and Rolls Appetizers
Time 1h15m
Yield 6
Number Of Ingredients 20
Steps:
- Combine 1/2 cup water and white sugar together in a small microwave-safe bowl. Warm in the microwave to dissolve sugar, about 30 seconds. Add 2 tablespoons soy sauce, 2 tablespoons rice vinegar, ketchup, lemon juice, and sesame oil; mix until dipping sauce is well-blended. Cover with plastic wrap and chill, about 30 minutes.
- Combine dry mustard with a few drops of water. Mix in remaining water until mixture is the consistency of hot mustard.
- Whisk 2 tablespoons soy sauce, brown sugar, and ½ teaspoon rice vinegar in a small bowl to make stir-fry sauce.
- Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Add pork; cook and stir until browned, about 5 minutes. Add remaining 1 tablespoon oil, water chestnuts, mushrooms, green onions, and garlic; saute until flavors combine, about 2 minutes. Pour in stir-fry sauce; stir to coat pork mixture evenly, 3 to 4 minutes.
- Cut out lettuce stem and wash thoroughly. Discard outer leaf. Carefully peel off whole leaves and slice in half lengthwise. Arrange on a plate lined with paper towels.
- Scoop dipping sauce into small bowls or ramekins. Mix in hot mustard and red chile paste to desired level of spiciness. Spoon pork filling into lettuce halves and roll up; top or dip wraps with dipping sauce.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 23 g, Cholesterol 49 mg, Fat 18.6 g, Fiber 2.2 g, Protein 16.9 g, SaturatedFat 5.3 g, Sodium 717.5 mg, Sugar 17.2 g
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