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Asian Lettuce Wraps

Reviewed: Mar. 10, 2013
I've made this recipe twice now and absolutely love it! The sauce for the meat mixture has wonderful flavor. I didn't do any onions since I don't care for them. I diced up a bunch of mushrooms (portabellas, but others would be good too) and sauteed them up instead of the onions at that stage before adding the beef and sauce. I used fresh ginger instead of pickled as well. The first time I didn't use water chestnuts but I did the 2nd time. They added a bit of crunch but didn't really do anything either way for me so I'll leave them out next time. I added shredded carrots and cucumber on top of the meat mixture in the wrap for freshness and crunch. Next time I will try some chopped toasted peanuts and a little bit of scallions (green part only) for more flavor and crunch. I also made the knockoff PF Chang sauce another reviewer mentioned - that is great! And finally, I HIGHLY recommend the butter/Boston/Bibb lettuce leaves. I couldn't find it the first time and used a romaine leaf. They were okay, but too crunchy with the rib of the lettuce. The butter lettuce was perfect and exactly the texture and taste I was craving. Thanks for submitting this recipe - it is now a go-to meal even with my meat and potatoes-loving husband!
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