Thai Lettuce Wraps
Asian lettuce wraps are so delicious, full of flavor and can be very healthy. This is the perfect time to make them with the abundance of fresh herbs, lettuce, green onion and jalapeño growing in our gardens or available at your local farmers market. It’s also light, fresh and almost a no cook meal on a hot summer day. I created this one Thai style and it’s mouth-watering. I have made it with lean ground pork and lean ground chicken and both were equally delicious. I made it for the bunco ladies and also when my Uncle was in town, everyone wanted the recipe. Finally! Here is the recipe, enjoy.
Thai Lettuce Wraps
2 teaspoon canola oil
1 pound ground pork or chicken
2 garlic cloves, minced
1 jalapeño, minced, seed for less heat
1 green onion, green and white part thinly sliced
1-2 limes and wedges for serving
1-2 tablespoon fish sauce
1 teaspoon brown sugar
1 teaspoon chili sauce (such as Siracha)
½ cup chopped cilantro
½ cup chopped mint
½ cup chopped Thai basil
Salt and pepper to taste
½ cup chopped roasted peanuts
Large leaf lettuce such as Boston, separated into leaves
Heat a skillet over high heat until hot, add oil and swirl in pan. Add meat, garlic and jalapeño, stirring to break up the meat and cook 5-7 minutes or until no pink remains. Remove from the heat and add green onion. In a glass measuring cup whisk together; juice of one lime, 1 tablespoon fish sauce, brown sugar and chili sauce; add to meat mixture and stir to incorporate. Let stand for 5-10 minutes to cool slightly.
Transfer the meat to a bowl; stir in the cilantro, mint and basil. Taste; add more fish sauce and lime juice if needed. Also, add salt and pepper to taste at this time. Top with chopped peanuts and additional sliced jalapeño if you wish. Serve with lime wedges, siracha sauce and lettuce for wrapping.
