It’s the beginning of our South Florida winter and you have no idea how exciting that is. Okay, we don’t really have four seasons, we have two; there’s a hot, humid and wet season, and then there’s a warm, clear and dry season.
As I sit here, the air is dry, the temperature is in the mid
80’s, the sky is clear…and I’m wondering why the heck I’m inside with you
instead of outside enjoying the perfect day!
You know what else I’d rather be doing?
Eating these Asian Lettuce Wraps aaall over again!
Lettuce wraps are like Asian tacos, and they are all about
the filling! There are no pesky
tortillas to fill up your belly so you can eat like a dozen lettuce wraps and
not feel stuffed when ya get up from the table.
Actually, I love tortillas, especially when they’re Handmade Tortillas, but there’s
a time and a place for tortillas, and this is neither the time nor the place!
The recipe instructions call for cooking the turkey and
veggies in the same skillet. But for us;
Billy eats meat, and I don’t; so I get two skillets on the cook top and stir-fry
the vegetables and the ground turkey separately, dividing the onion, garlic,
water chestnuts and sauce between the two pans.
I used turkey in this instance, but the recipe works equally well with
any ground meat.
This time, for the vegetarian version I used Edamame Hummus that I
had leftover, and had I not had that, I’d have added plain edamame to the
veggies.
I love the contrast of cool crisp lettuce, to the warm
savory filling. I also love that because
the “tortilla shell” is lettuce you’re eating your salad and entrée all at one
time; two birds with one stone!
I can no longer resist, the bright blue sky is beckoning me and it just won't quit
(I probably shouldn't have put my desk in the window if I wanted to get any work done) so go I must! Thanks for hanging with me y'all!
TURKEY ASPARAGUS
ASIAN LETTUCE WRAPS
Serves 4
FOR THE LETTUCE WRAPS
¼ cup Hoisin sauce
¼ cup Rice vinegar
2 Tbsp. Rice cooking wine
1/8 tsp. Toasted sesame oil
2 Tbsp. Grape seed, avocado, or
canola oil, divided use
1 lb. Ground turkey,
chicken, or pork
1 cup Onion, small dice,
about half of a large onion
2 cloves Garlic, minced
2 cups Asparagus, cut into about
½ inch pieces
1 Red bell pepper,
small dice
1-8 oz. can Water chestnuts, small dice
Seasoned rice
noodles, recipe follows
1 head Ice burg (or 2 heads
butter lettuce), leaves separated
1. In a small bowl
whisk together the Hoisin sauce, rice vinegar, rice cooking wine, and toasted
sesame oil; put that sauce to the side.
2. Coat the bottom of a large skillet with about 2 teaspoons
of the grape seed oil and add the ground turkey to the skillet; cook over medium-high
heat until the turkey has browned and cooked through.
Remove the turkey to a bowl.
3. Return the skillet
to the heat and add the remaining grape seed oil, add the onion and cook
stirring for about a minute, until the onion is soft. To the onions add the garlic, asparagus, and
bell pepper, cook while stirring for about another minute, until the veggies
begin to soften. Add the browned turkey,
water chestnuts and the sauce that was mixed in step 1. Stir and cook for a couple of minutes until
the veggies are cooked to your liking.
Remove to a serving bowl.
2. Fill the lettuce
leaves with the turkey filling and rice noodles and
enjoy them like an Asian taco (it's best to use two leaves per taco)!
FOR THE RICE NOODLES
1-6 oz.
package Vermicelli rice noodles
2 Tbsp. Rice vinegar
¼ tsp. Toasted
sesame oil, divided use
1 pinch Crushed red chili pepper
1. Put the rice
noodles into a large bowl and cover with boiling water. Allow the noodles to soak for 2 to 4 minutes,
until soft. Drain the noodles well and
return them to the bowl. Toss the
noodles with the vinegar, sesame oil and crushed red chili pepper.
Note: *To make these
vegetarian, omit the turkey, and reduce the ingredients for the sauce in half,
also only use half of the water chestnuts.
Fill the lettuce cups with the
veggie mixture, noodles and Edamame Hummus.
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