Bangkok Lettuce Wraps
1 lblean ground pork (may substitute with ground chicken or turkey)
1 cfresh mushrooms, chopped
1 can(s)water chestnuts, chopped
1 cfresh pineapple, chopped (may substitute with canned pineapple)
1/2 ctsang bangkok peanut sauce (you can use more if not concerned with carbs, also add extra individually at table) this sauce can be bought in a bottle in the hispanic/asian isle at most grocery stores.
1 cfresh bean sprouts
1/3 croasted peanuts, lightly salted
2 pinchsalt & pepper to taste
2 Tbspolive oil
1iceberg lettuce head or butter lettuce head
How to Make Bangkok Lettuce Wraps
- In a large stir fry pan or skillet, add olive oil to coat. Start browning ground meat, then add chopped mushrooms and continue cooking for approximately 5-10 minutes.
While meat is cooking, rinse the lettuce, separate into cups & pat dry if needed.
Drain the liquid from meat mixture. Add salt & pepper to taste. (Optional)
- Add pineapple, water chestnuts, Bangkok peanut sauce, then stir and mix well.
Add bean sprouts and peanuts and continue cooking for about 3-5 minutes.
- Remove from pan and serve in a bowl with lettuce cups on the side.
Make it fun, everyone can make their own wrap! Fun for kids too!
Wrap several tablespoons of meat in each lettuce cup, add 1 tbsp of peanut sauce and wrap like a burrito.