Monday, November 8, 2010

Monday's Meal

In an effort to scale back on my dining out expenditures, I have been trying to cook more takeout style food at home. It's cheaper and healthier. Here's a do at home version of Asian Lettuce recipes.

16 Boston Bibb or butter lettuce leaves
1 pound lean ground pork (or beef)
1 tablespoon cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons minced pickeled ginger
1 tablespoon rice wine vinegar
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil
shredded carrots for topping

Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger and vinegar to the onions, and stir. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.
Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat and top with carrots, enjoy!

Sauce for dipping
1 tsp seasame oil
2 tsp soy sauce
2 tbsp rice vinegar
1 tbsp chili paste
Mix together in blender and serve.