Tuesday, January 20, 2009Asian Lettuce Wraps

2 lbs lean ground beef (or chicken or pork)
4 green onions, sliced
2 garlic cloves, minced
1 tbsp minced fresh ginger root
2 carrots, grated
3/4 cup diced water chestnuts
1/3 cup hoisin sauce
1/4 cup soy sauce
2 tbsp cornstarch
1/2 cup water
1/2 tsp pepper
1 head lettuce (gently peel off the leaves to use as the wraps)

In a skillet over medium-high heat, cook beef, breaking up with a potato masher or wooden spoon until no longer pink. Drain off fat

Add green onions, garlic, ginger, carrots and water chestnuts and cook over medium heat until onions are softened (about 5 minutes)

Whisk together: hoisin sauce, soy sauce, cornstarch, water and pepper. Pour into skillet and cook, stirring until combined and slightly thickened.

NOTE: can be frozen for up to three months.

Source: Culinary Queen Sheri strikes again!