May 28, 2010

Spicy Thai Lettuce Wraps

These were yummy, and with the right amount of spice, they can make your nose tingle!  Of course, if you are too scared for spice, you can always mellow it down.  We served our filling with brown rice on red leaf lettuce from our garden, because it was ready to use, and perfectly round (unlike the red leaf lettuce you'll find in the produce section).  I suggest Bibb or Boston lettuce - something crisp and round.

3/4 lb. ground beef
2 cloves garlic, minced
2 tsp. minced ginger
1/2 sweet onion, chopped
1 TBS. sesame oil
1 green onion, white & green parts, chopped
1/2 zucchini, chopped
1 (8oz) can water chestnuts, chopped
1 TBS. brown sugar
1/4 soy sauce (use more or less to taste, since there is no salt in this recipe)
1-2 TBS. fish sauce (I promise it won't make your wraps taste like fish)
1 TBS. hot sauce (or more for HEAT)
1-2 TBS. red curry paste
1/4 c. cilantro, chopped

Add sesame oil to pan.  At med.-high heat, saute onions, garlic, ginger and ground beef, until beef is nearly done.  Add green onions, zucchini and water chestnuts and cook about 2-3 minutes more.  Add sugar, soy sauce, fish sauce, hot sauce (that's a lot of sauces!), curry paste and cilantro.  Stir to incorporate.
Serve tablespoon (or more) inside of cold lettuce wrap, with brown rice.

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