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Lettuce Wrap

Featured in the Honolulu Star-Advertiser on August 4, 2010.

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Ingredients:

Lettuce Wrap

  • 1 head romaine lettuce
  • 1 pound diced chicken or pork

Marinade:

  • 1 tablespoon vegetable oil
  • 1 tablespoon soy sauce
  • 1/2 tablespoon cornstarch
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt

Filling:

  • 2 tablespoons vegetable oil
  • 2 slices ginger, minced
  • 1 clove garlic, minced
  • 1 green or red pepper, diced
  • 1 can (8 ounces) water chestnuts, chopped
  • 2 tablespoons oyster sauce
  • 2 eggs, beaten
  • 2 stalks green onions, chopped
  • Hoisin sauce for serving

Directions:

  1. Wash lettuce and separate leaves; set aside to dry.
  2. In a bowl, combine marinade ingredients and soak chicken or pork for at least 30 minutes; set aside.
  3. In a wok or skillet, heat the 2 tablespoons vegetable oil on high heat.
  4. Add the ginger and garlic; stir fry for 30 seconds.
  5. Add marinated meat and stir-fry until meat is cooked half way, about 2 to 3 minutes.
  6. Add the pepper, water chestnuts, and oyster sauce; cook on medium heat until meat is cooked, about 3 to 4 minutes.
  7. Add the eggs and green onions; stir for 30 seconds.
  8. Remove from heat.
  9. Lay out the lettuce leaves on a serving dish and the filling in a serving bowl.
  10. To serve, put 1 to 2 teaspoons hoisin sauce onto each leaf, spoon filling onto lettuce leaf, fold leaf like a taco.

Makes 4 meal-size servings or 8 appetizer servings.

Approximate Nutrient Analysis per serving (based on 4 meal sized serving and not including hoisin sauce):
400 calories, 23 g fat, 3.5 g saturated fat, 155 mg cholesterol, 700 mg sodium, 25 g carbohydrate, 7 g fiber, 7 g sugar, 25 g protein

Approximate Nutrient Analysis per serving (based on 8 appetizer sized serving and not including hoisin sauce):
200 calories, 12 g fat, 1.5 g saturated fat, 75 mg cholesterol, 350 mg sodium, 13 g carbohydrate, 3 g fiber, 4 g sugar, 12 g protein

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