Tuesday, March 1, 2011

Lettuce Wraps

I know you have made lettuce wraps before, but this is another good recipe to try. This recipe is from Mel's Kitchen Cafe and it always turns out really good. I usually add some grated carrot, oyster sauce, bamboo shoots and deep fried vermicelli noodles.

Adapted from Mel's kitchen cafe
6-8 servings

2 tsp veg oil
4 cloves garlic
1 tbsp fresh ginger, minced
1 1/2 pounds ground beef
1 c button mushrooms,, minced
1 carrot, grated
1/4 tsp salt
1 8 oz can water chestnuts, minced
1 can bamboo shoots, minced
1/2 c green onions
1/4 c oyster sauce
1/4 c soy sauce
2 tsp sesame oil
1 lemon, zested and juiced
1 tsp hot sauce
1/3 c chopped cilantro
1 head iceberg lettuce
*dipping sauce
** rice vermicelli noodles deep fried

Heat veg oil in large skillet over medium heat. When oil is hot add garlic and ginger. Saute for a minute and then add beef, mushrooms, carrots, and salt. Cook until beef is cooked.

Add water chestnuts, bamboo shoots, and green onions. Cook a few more minutes. Add soy sauce, sesame oil, oyster sauce, juice and zest from lemon, and hot sauce. When everything is cooked through, remove from heat and stir in cilantro.

Serve in lettuce leaves, top with vermicelli and dipping sauce.

*Dipping sauce
1/4 c soy s sauce
1/8 c rice vinegar
1 tbsp fresh ginger, minced
2 tbsp green onions

Combine all ingredients.

** Deep fried Rice Vermicelli
Heat oil in a wok. Break vermicelli apart into small handfuls. Deep fry until puffed. Drain on paper towel.