Asian Lettuce Wraps

Asian Lettuce Wraps
Asian Lettuce Wraps might be just the hor d'oeuvre you are searching for. This gluten free and dairy free recipe serves 4. One serving contains 409 calories, 24g of protein, and 30g of fat. If you have hoisin sauce, scallions, ground beef, and a few other ingredients on hand, you can make it.


Watch how to make this recipe.
1 head Boston lettuce, leaves separated, cleaned and dried In a skillet over medium-high heat, add the vegetable oil and saute beef until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute.
Ingredients you will need
Red Pepper FlakesRed Pepper Flakes
Butter LettuceButter Lettuce
Vegetable OilVegetable Oil
Green OnionsGreen Onions
Soy SauceSoy Sauce
Hoisin SauceHoisin Sauce
Equipment you will use
Frying PanFrying Pan
Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.
Ingredients you will need
Salt And PepperSalt And Pepper
Lettuce LeafLettuce Leaf


Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Birichino Jurassic Park Vineyard Old Vines Chenin Blanc. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 26 dollars per bottle.
Birichino Jurassic Park Vineyard Old Vines Chenin Blanc
Birichino Jurassic Park Vineyard Old Vines Chenin Blanc
The 2017 sports a perfume of orange blossom honey, apple butter, brimstone, and some peculiar precursor of lilac which activates not merely the olfactory system, but also the limbic system, autonomic nervous system, and other systems located in more distant sectors. Soil and micro-climate humidity during the 2017 growing season remained quite high through the growing season due to the enormous rains from the previous winter, contributing to the development of modest yet meaningful early botrytis. We last encountered these conditions in 2013 and produced a wine similar to that vintage - just off dry in the style known by the French as sec tendre - dry, yet tender. And as with previous vintages, this wine fermented in stainless steel without inoculation, and was aged until the following Spring in 8 stainless and 2 neutral Hungarian oak barrels.
Ready In28 m.
Health Score7