These little lettuce wraps are every bit as wonderful as the ones you can get at upscale Chinese restaurants. They make a perfect lunch, appetizer, or light dinner.
- 16 butter lettuce leaves
- 1 pound lean ground bison
- 1 tablespoon canola oil
- 1 large, sweet Maui onion or Vidalia onion, chopped fine
- 2 cloves fresh garlic, minced
- 1 tablespoon soy sauce
- 1/4 cup hoisin sauce
- 2 teaspoons minced pickled ginger
- 1 tablespoon seasoned rice wine vinegar
- Asian chile pepper sauce (optional)
- 1 (8 ounce) can water chestnuts, drained and finely chopped
- 1 bunch green onions, chopped
- 2 teaspoons Asian (dark) sesame oil
- Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
- In a large skillet over medium- high heat, brown the ground bison in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside and allow to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions. Stir. Add the chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions become translucent, about 2 minutes.
- Place lettuce leaves around the outer edge of a large, pretty serving platter. Place meat mixture in the center. To serve: allow each person to spoon a some of the meat into a lettuce leaf. Fold like a taco, and enjoy!
“I learned early on that setting a table is so much more than just laying down knives and forks. It is creating a setting for food and conversation, setting a mood and an aura that lingers long after what was served and who said what was forgotten.”