Recipe : Asian Lettuce Wraps
We’re always on the hunt for simple, easy and refreshing summer recipes that we can whip up in a flash. When the weather is warm and the sun is shining, the last place you want to be is in a hot kitchen cooking away for hours! One of our favorite easy summer dishes are these Asian Lettuce Wraps.
Heat 1 Tbsp of olive oil in a large skillet or wok. Place chicken, red bell pepper and carrots in wok and stir fry 5-7 minutes on medium-high heat.
Add water chestnuts and baby corn. Continue cooking for 10-12 minutes on medium-high heat.
Add soy sauce, hoisin sauce, red pepper flakes and cornstarch, stirring as needed, until thickened.
Add salt and pepper to taste, and top with green onions.
Serve in lettuce cups for a delicious and crunchy meal!
1 red or green bell pepper , finely chopped
2 medium-sized carrots, finely chopped
1 cup water chestnuts , chopped
1 15 oz, can whole baby corn, roughly chopped
1 green onion, copped
1 head Boston Bib lettuce, or romaine lettuce leaves
1 Tablespoon olive oil
1 Tablespoon red pepper flakes
1 pound ground chicken , or turkey
6 Tablespoon low-sodium soy sauce
2 Tablespoons hoisin sauce
1 teaspoon cornstarch
Salt and pepper to taste
Recipe Inspired by: Tastes Better From Scratch