Another big hit at the recent pot luck were AK’s chicken lettuce wraps. When she sent me the recipe she noted, “A wok and a food processor make this recipe quick and easy, but you can also use a regular saute pan and chop all your veggies by hand.” (I don’t have a wok…but I am always close to impulse buying one…)
Making these last Friday, her note reminded me to use my food processor to chop up the veggies. Normally, it seems like a hassle to pull it out and plunk my veggies in. I don’t know why I have such a weird antipathy, especially when it really is so easy. You don’t need precise uniformity of sizes, and it does a great job of mincing the garlic and the ginger in the first step.
While the original recipe calls for chicken, pork (or a combination of pork or chicken) would work equally well. I used ground chicken thighs and it was great. Additionally, it seems very flexible on the veggies you could incorporate, and leftovers were delicious. Enjoy!
Asian Lettuce Wraps
- 2 garlic cloves, minced
- 1-inch piece of ginger root, minced
- 2 T coconut oil, divided
- 1 lb ground chicken (or pork) (or extra firm tofu, drained and ground in food processor)
- 1 T coconut aminos (or soy sauce)
- 1 T fish sauce
- salt & pepper
- ½ t cayenne
- 1 onion, roughly chopped
- 1 green bell pepper, roughly chopped (I’m not a big fan of bell pepper and I used a medium zucchini here instead)
- 1 jalapeno pepper (not a spicy fan? deseed it before you make these)
- 3 carrots, peeled and roughly chopped
- 3 stalks celery, roughly chopped
- 1 c. roasted peanuts (or cashews), chopped
- 1 head of Bibb lettuce
- Optional: cilantro (I used 1/2 a cup, finely chopped), hot sauce, and lime wedges
- Heat 1T coconut oil in a wok or large saute pan. Saute minced ginger and garlic until fragrant. Add ground chicken and cook through. Add coconut aminos, fish sauce, salt, pepper and cayenne and mix well. Remove meat mixture from wok and set aside.
- Heat another 1T of coconut oil in your wok. Add the onions, carrots, celery, bell pepper, and jalapeno to your wok and cook until soft.
- Add ~2/3-3/4 c. of peanuts to your vegetable mixture in the wok and cook about 2 minutes to warm through. Add the meat back into your wok and combine everything together and cook until heated through.
- Taste and add more coconut aminos, fish sauce, salt, pepper or hot sauce to your liking. (I stirred in cilantro at this point.)
- Serve with Bibb lettuce as wraps and additional peanuts, lime wedges, cilantro, and hot sauce as toppings.