Asian Lettuce Wraps

Thornton’s Asian lettuce wraps are a modification of a dish she tried at a restaurant in Des Moines.

1 T. olive oil

1 lb. ground beef (ground chicken or turkey can be used)

1 onion, diced

2 cloves garlic, minced

1/4 C. hoisin sauce

2 T. soy sauce

1 T. rice wine vinegar

1 tsp. ginger

1 T. Asian chili paste (or Sriracha)

1 tsp. Teriyaki sauce

1 tsp. sesame oil

1 (8 oz.) can water chestnuts, drained and diced

2 green onions, thinly sliced

Salt and pepper to taste

1 head lettuce (butter, iceberg or romaine)

Heat olive oil in a skillet. Add turkey, onion and garlic, and cook until meat is browned. Break up the meat as you cook it. Drain off any excess fat.

In a small bowl mix hoisin, soy, rice wine vinegar, ginger, chili paste, Teriyaki and sesame oil. Return meat mixture to the skillet and add the water chestnuts, heating on medium. Pour sauce over the mixture and stir to combine, cook until heated through and sauce has reduced a bit. Add green onion.

Serve immediately wrapped in lettuce leaves, or to freeze, allow mixture to cool slightly and place in a gallon freezer bag. Thaw and warm in a skillet before serving. Serves 6-8.