When I first saw the beautiful lettuce, I knew that I was going to make a wrap. The crisp fresh taste of the lettuce wrapped around something sweet and spicy. I love the texture and tastes, but I love how easy it is to pull together. My son eats them up, lettuce and all. I add sriracha to mine and I eat them up, lettuce and all.
Clean lettuce and set aside.
Serves 2 generously.
1/3 pound beef or pork
1 t. corn oil
Heat a wok or skillet over medium-high heat. Add oil and heat until hot, about 30 seconds. Add meat, breaking up any lumps and cook until pink is gone. Drain on paper towel or in a colander. Wipe out wok. Reheat.
1 t. corn oil
3 T. scallions thinly sliced
1/2 cup sliced pea pods or cabbage
1 1/2 T. minced ginger
2 gloves garlic, minced
1 to 2 t. soy sauce
1 T. hoisin sauce
3 oz. firm tofu, cut into 1/4 inch cubes. (Ideally, wrapped in paper towel and weighted for 30 min, but I rarely have time for this.)
Add all the ingredients from above in the wok except the tofu. Let cook for about a minute until the flavor of the sauce come together. Then add meat and tofu. Toss in sauce and then serve in lettuce leaf.
Rice or not to rice? In your wrap or on the side? I like wraps both ways, but do not think that you have to serve rice. I had some leftover, so I heated it up and it worked perfectly on this night. My son likes to eat his rice on the side. Me, in the wrap.
Garnishing with herbs and sriracha is vital to me. I put one leaf of cilantro and chiffonade of the sweet purple basil on mine. Gabriel just put basil on his. I love how I can make a wrap spicy enough for me, but in a flavor that my young son’s taste buds enjoy.
Okay tomorrow…another recipe. Sneak preview. I am using the turnips and the cucumber together…umm.
Pull up a chair, Elizabeth