Asian Lettuce Wraps

It's a new day and we're halfway through the week. It's sunny out and the trees are starting to become full, although its not as warm as last few weeks, its still beautiful weather, just in time for my birthday :)

Today's recipe is something I like making when I am low on time or feel like eating something "light". It can be served as an appetizer but I like making it as a entree because its full of protein and very satisfying.  The great thing about this recipe is hopefully many of the items are already in your fridge/pantry and doesn't require a lot of planning. I know the sauces can be tricky, because a lot of Asian Sauces have MSG or wheat, so look for something that is Gluten Free. My nearby Whole Foods has a great selection of sauces, or you can make your own like this recipe on Chow Hound, subbing soy sauce for Coconut Aminos :)

I'll be back later tonight or tomorrow to post some great pics!

Asian Lettuce Wraps


Ingredients

• Lettuce leaves (Bibb Lettuce, Napa Cabbage, or Iceberg)
• 1 Tbsp Sesame Oil
• 1 ground meat, like Chicken, Turkey, or Lamb
• 1-2 Tbsp garlic minced
• 1 red bell pepper, diced
• 6 scallions, diced
• 1 can water chestnuts, chopped
• 1 cup mushrooms, diced finely

for the sauce:

• 2 T Fish Sauce
• 2 T Coconut Aminos
• 2 T lime juice
• 2 T Oyster sauce or brown sugar
• ½ T red crushed pepper

Directions

Heat oil in a large fry pan on medium high. Add garlic and ginger until aromatic, be careful not to burn the garlic.

Add meat and cook until browned. Drain any excess grease if you wish. Remove from heat and empty into a bowl.

Add a pinch of oil back to wok. Add vegetables saute for 3-5 minutes, until soft, but not soggy. Add meat back to wok with vegetables and add sauce. Mix well and cook for about 2 more minutes until heated through and well combined.

Empty mix into serving bowl. Garnish with chopped nuts or cilantro.

Spoon into lettuce cups and Enjoy!