Lettuce wraps with ground meat and spring vegetables
Crisp lettuce wrapped around ground meat mixed with spring vegetables and dipped in an Asian fusion sauce
Ingredients
- 1/2 cup Chili Garlic Paste
- 2 tablespoons Rice Vinegar
- 2 tablespoons Low Sodium Tamari Soy Sauce
- 3 tablespoons Toasted Sesame Oil divided use
- 8 ounces Ground Meat try pork, or chicken, or turkey or lamb
- 1 clove Garlic or 2 garlic scapes (or 1/2 teaspoon Garlic Powder)
- 1 stalk Scallion trimmed and sliced
- 1 head Bok Choi leaves separated, washed and dried, roughly chopped
- 1 bunch Salad Turnip greens removed, well scrubbed
- 1 bunch Radish greens removed, well scrubbed
- 2 cups cooked rice for serving (omit for low carb meal)
- 1 head Red Leaf Lettuce leaves separated, washed and dried
Instructions
- Whisk together chili garlic paste, rice vinegar, soy sauce, and 2 tablespoons of the sesame oil. Set this aside for dipping sauce.
- Pile the lettuce leaves on a clean plate and set aside.
- Preheat a large skillet over medium high heat. When hot, add the ground meat and cook, stirring to break up clumps, until browned. To the ground meat add remaining tablespoon of sesame oil. Then add garlic and scallions, stirring until fragrant, about 1 minute.
- Add chopped bok choi and cook until the leaves are wilted and the stems slightly softened, about 2-3 minutes. Transfer to serving bowl.
- To serve, scoop a bit of rice into the middle of a lettuce leaf (optional) and add some of the cooked meat mixture. Top with sliced, raw radishes and turnips. Wrap up the lettuce leaf like a burrito, and dip into sauce.
Notes
SOURCE: adapted from localthyme.net
Jenny, are you able to add a “print button” so we can print out the recipe easier? Thanks!
I’ll see what I can do. It might take me until the end of CSA season to figure it out!