Recipe of the Week: Asian Lettuce Cups

The latest trend at Asian restaurants, flavorful lettuce wraps make a great appetizer or main dish. In honor of the Summer Olympics in China, I've found a light and easy recipe perfect for eating in front of the TV.

U.S.A.!!! Go for the gold!

Enjoy!

Stacy

Asian Lettuce Cups

Ingredients:

1 head iceberg lettuce or romaine lettuce leaves (whichever you prefer)

Sauce:
1 tablespoon soy sauce
2 tablespoons oyster sauce
1 tablespoon dry sherry
1 teaspoon sugar (I use Splenda)

Remaining Ingredients:
1 tablespoon sesame oil
1 slice ginger, minced
1 garlic clove, minced
2 green onions, chopped
1 lb lean ground beef (you could also use chicken)
1 red pepper, seeded and diced
1 can water chestnuts, rinsed

1 stalk celery, diced
1 teaspoon cornstarch mixed with 2 tablespoons water

Preparation:

1. Wash the lettuce, dry, and separate the leaves. Set aside.

2. Mix together the sauce ingredients. Heat the sesame oil in a non-stick frying pan on high heat.

3. Add the garlic, ginger, and green onions and fry until the garlic and ginger are aromatic. Add the beef/chicken and cook until the meat is browned. Remove the meat from the pan and set aside.

4. Add the red pepper, water chestnuts, and celery to the frying pan. Add the sauce ingredients and cook at medium heat, Give the cornstarch/water mixture a quick re-stir and add to the sauce, stirring to thicken.

5. Add the beef/chicken back into the wok. Cook for 2 - 3 more minutes, stirring, to heat through and finish cooking the chicken.

6. Lay out a lettuce leaf and spoon a heaping teaspoon of the meat and vegetable/sauce mixture into the middle. Serve

The lettuce wraps are designed to be eaten "taco-style," with the lettuce/chicken mixture folded into a package.