delfin
Cathlete
This was SO good... healthy, too, that I must give you guys this recipe. We adopted the recipe to make it vegan (substituted soy crumbles for the ground beef):
Asian Lettuce Wraps
16 Boston or butter lettuce leaves
1 lb soy crumbles (or ground beef)
1 TBsp oil
2 cloves garlic, minced
1 TBsp soy sauce (can use low-sodium, if you want to cut down on salt)
2 tsp minced ginger root
1 TBsp rice wine vinegar
1 can chopped water chestnuts
1 can chopped bamboo shoots
1 bunch scallions, chopped
2 tsp dark sesame oil
1. rinse the lettuce leaves, pat dry, and set aside.
2. brown the soy crumbles and set aside. Cook scallion in same pan, add all other ingredients (except lettuce) and cook about 2 minutes.
3. Spoon mixture in the center of each lettuce leaf, fold up, and eat!!
Everyone, including a skeptical DH, loved this dish.... and I didn't have to cook!
Asian Lettuce Wraps
16 Boston or butter lettuce leaves
1 lb soy crumbles (or ground beef)
1 TBsp oil
2 cloves garlic, minced
1 TBsp soy sauce (can use low-sodium, if you want to cut down on salt)
2 tsp minced ginger root
1 TBsp rice wine vinegar
1 can chopped water chestnuts
1 can chopped bamboo shoots
1 bunch scallions, chopped
2 tsp dark sesame oil
1. rinse the lettuce leaves, pat dry, and set aside.
2. brown the soy crumbles and set aside. Cook scallion in same pan, add all other ingredients (except lettuce) and cook about 2 minutes.
3. Spoon mixture in the center of each lettuce leaf, fold up, and eat!!
Everyone, including a skeptical DH, loved this dish.... and I didn't have to cook!
