The first time I ever had lettuce wraps was when my roommates took me to P.F. Changs. It was so delicious and crisp. It is now one of my favorite appetizers to get whenever I go to Chinese restaurants. But, I always figured it was super difficult to make, like every other Chinese dish.
Justin is also always begging me for “greasy Chinese food.” But, 1) I don’t want to spend the money and 2) I don’t want the greasy part. And now that it’s getting warmer, I start craving more fresh and crisp foods, like lettuce!
So, after researching numerous recipes, I realized that I could make lettuce wraps very easily and very quickly. Looking at what ingredients I already had in my kitchen, I came up with this super easy recipe for lettuce wraps. The best part of this entire recipe? It’s only 3 steps!
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I love salad in the summer. And Justin wanted beef. So, I decided to make Easy Lettuce Wrap!
Now, most recipes call for Hoisen sauce, which is delicious, but we didn’t have any and it’s expensive and didn’t want to go to the grocery store. So, you don’t have to have Hoisen sauce for this recipe!
1 head of romaine lettuce (I think it has a better crunch than iceberg)
1/2 lb of ground beef
1/4 c crushed cashews
2 tbsp Terryaki sauce
2 tbsp soy saue
1 tbsp of sesame seeds
dash of red pepper flake
dash of ginger
dash of garlic powder
salt and pepper
1) Cook some rice in a rice cooker (we used brown rice as we’re trying to be health-conscious for the baby)
2) Cut off the bottom and top of the Romaine lettuce. Separate the leaves and rinse them off.
3) If your cashews aren’t already crushed, carefully chop them with a large knife.
4) Brown the beef in a pot.
5) Turn down the heat and add the soy sauce, Terryaki sauce, cashews, salt, pepper, garlic powder, red pepper flakes, ginger, and sesame seeds. Mix together and let simmer for about 5 minutes.
6) Serve warm and enjoy!
You can add rice on your lettuce wrap or just eat it on the side. I would put the beef in a serving bowl and let everyone decide how much they each want on their own wraps.
We shop at Winco, and we love looking at the choices in the bulk section. Typically, we get some almond shavings, but we wanted a different nut this time. So, we got cashews. We then looked at each and both had the same idea–make some Chinese Cashew Chicken.
I researched about 5 different recipes and came up with my own version. This will serve 2-3.
4 chicken tenders
2 tbsp oil
1/2 red pepper
1/2 cup of broccoli
1/2 cup soy sauce
1 tbsp brown sugar
3 tbsp vinegar
1 1/2 tbsp cornstarch
dash of cumin
1 tsp ginger
dash of garlic powder
1 cup cashews
Chow Mein noodles to top
1 1/2 cups of brown rice
1) Cook the brown rice.
2) Chop up the chicken, red pepper, and broccoli.
3) In small bowl, mix chopped chicken, cornstarch, cumin, garlic powder, and ginger.
4) In separate bowl, mix soy sauce, brown sugar, and vinegar.
5) Pour the oil in a pan and cook the chicken in it. Add in the red peppers, the broccoli, cashews, and the sauce mixture.
6) Cook on medium heat for about 5 minutes–stir occasionally. Put the lid on and put heat on low for 5 minutes. The cashews shouldn’t be dry anymore.
7) Put this mixture on top of rice and sprinkle Chow Mein noodles on top.
Our Vlog is coming on Friday. Any last minute questions you want to ask?