Asian Lettuce Cups
With the weather getting warmer, I find myself constantly thinking of something light and easy to make for dinner.
This recipe is just perfect for those times you don’t want to stay too long in a hot kitchen and be able to fix dinner in no time at all.
To make, you will need a head of iceberg lettuce or boston lettuce. We prefer using iceberg lettuce because of it’s crunchy texture. Separate and wash each leaf and dry with paper towels. Keep in the fridge to chill while you prepare and cook the meat mixture.
Heat a saute pan and add 1-2 tablespoons of vegetable oil. Add 1 medium finely minced onion and 2 cloves of minced garlic cook until fragrant and translucent. Add a lb of ground meat (chicken or pork) and cook until browned and all it’s juices has evaporated. Then add a small can of water chestnuts that has been finely chopped. Stir in 1 tbsp of oyster sauce, 2 tbsp of hoisin sauce and 2 tsp of sesame oil. Last add a bunch of chopped green onion. Cook until everything is heated through.
To serve, scoop 1-2 tablespoons of your ground meat onto a lettuce leaf and top with some carrots strips and green onion.