to modify or build according to individual or personal specifications or preference
Lettuce wraps are so appealing when we see them on a restaurant menu but we rarely think to serve them at home. However, when we serve them at home we can not only control the nutritional value but we can also customize them to our specific audience. With just a couple tweaks you can please omnivores and herbivores; you can please the carb averse and the carb lover; you can please adults and children. You can please everyone!
To make these vegetarian, use soy crumbles or extra vegetables. To make them carb friendly, eliminate the pasta. To make your family happy, try this recipe!
Butter lettuce (or iceberg)
10 oz Udon noodles (pasta of your choice)
1 lb ground beef, chicken or soy crumbles
Small white or yellow onion, diced
Green bell pepper, diced
Red bell pepper, diced
3-5 oz shitake mushrooms, chopped
8 oz can water chestnuts, chopped
2 cloves of garlic, minced
4 tbsp soy sauce
2 tbsp honey
1 ½ tsp rice wine vinegar
1 tsp sesame oil
3 pinches red pepper flakes
1 tbsp lime juice
Rinse your lettuce, separate individual leafs and set aside to dry. Cook pasta according to directions, drain and rinse with cold water. Cut the pasta so that it’s about three inches long. While the pasta is cooking, brown one pound ground beef in a medium sauté pan and about three minutes before you remove from the heat, add two cloves minced garlic. Drain beef and set aside in a bowl.
While the beef is cooking, combine soy sauce, honey, vinegar, red pepper flakes and lime juice, in a bowl and whisk in sesame oil. Set aside.
In the same sauté pan, heat one tablespoon olive oil and add onion and peppers for about 5 minutes. Add mushrooms and cook for about 3 minutes. Next add about half of your sauce and cook for about 3 minutes before you add the water chestnuts. Once the vegetables are cooked but not mushy, add the beef and remaining sauce to the pan and let simmer on low for about 10-15 minutes. Sccop into cool lettuce leaves and serve for smiles.
