Recipe excerpt from:
The One-Pan College Cookbook: 80 Easy Recipes for Quick, Good Food
by MJ Hong
Fresh and tangy flavors paired with crunchy vegetables make for a satisfying bite in these refreshing lettuce wraps. Use your favorite ground meat or omit it altogether and double up on the vegetables. You can also make this into a bowl and serve it over chopped fresh lettuce or cooked rice.
Prep TIme: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes
- 1 tablespoon olive oil
- 1/2 pound ground chicken, turkey, pork, or beef
- 2 garlic cloves, minced
- 1 teaspoon minced fresh ginger
- 1 carrot, diced or grated
- 1 red bell pepper, thinly sliced
- 2 tablespoons hoisin sauce
- 1 tablespoon peanut butter or any nut butter
- 1 scallion, thinly sliced
- 2 tablespoons chopped fresh cilantro
- Juice of 1 lime
- Romaine or iceberg lettuce leaves
- In a pan, heat the oil over medium heat. Add the meat and cook, using a wooden spoon to break it up, for about 3 minutes, or until no longer pink.
- Add the garlic, ginger, carrot, bell pepper, hoisin sauce, and peanut butter and cook, stirring often, for 3 minutes.
- Turn off the heat and stir in the scallion, cilantro, and lime juice.
- To serve, separate the lettuce leaves and place on a plate. Add a couple of spoonfuls of the filling into the center of each leaf and eat taco-style.
REMIX TIP: For a Korean-inspired flavor, omit the hoisin sauce and peanut butter and instead add 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, and 1 teaspoon of brown sugar. For spice, add 1 tablespoon of gochujang (Korean red chili paste).