Wednesday, March 22, 2006

Vietnamese Lettuce Wraps

Makes 6 Servings

1 T Veggie Oil
1 Pound Ground beef (turkey can be substituted but I don’t know how that would affect the outcome)
3 cloves garlic, chopped
1 T minced fresh ginger
½ tsp red pepper flakes
½ cup plum sauce
2 T soy sauce
2 T Lime juice
1/3 cup water
1 (7-oz) package thin rice sticks (you can substitute angel hair pasta, but again, it will change the texture)
1 sweet red pepper, finely chopped
2 heads Boston Lettuce
4 scallions, chopped

Heat oil in a large skillet over medium-high heat.
Add beef, breaking up with a spoon, and cook 5 min until no longer pink.
Add garlic, ginger, and red pepper flakes and cook for 2 minutes while stirring
Add plum sauce, soy sauce, lime juice and water. Take off heat and keep warm.
Soak and cook noodles according to package directions. Drain and gently stir into beef mixture.
Transfer into serving bowl.
To serve, spoon beef mixture into lettuce leaves with scallion. Fold to enclose.

Reviews:
Krystyna
Erin

Categories: , , ,

Comments:
I was telling my mom about this recipe and realized that you could probably use diced chicken as the meat here as well. (hey, any excuse I can find to use those perdue shortcuts things)
 
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