Check out the great items our April Foodie Penpal Molly K. sent us -- all the (non-perishable) makings for Asian Lettuce Wraps, with tips and instructions on how to make them. It was so very thoughtful, and it made for an easy and delicious weeknight dinner for the two of us during a very hectic work week.
We decided to make the wraps using ground pork along with the water chestnuts provided in our penpal package. Molly had asked ahead of time what we liked/disliked, and when Amy admitted to hating mushrooms (it's a texture thing more than a flavor thing), she sent the water chestnuts instead. It was the perfect substitution!
On his way home from work, Chris picked up a quart of pork fried rice so that we could make the wraps into a full meal. Then we started cooking. First we browned the pork then added the water chestnuts that we had chopped finely. (In other words, we followed the directions on the bottle of sauce!)
The sauce, from Williams-Sonoma, had plenty of garlic and soy flavor, and glazed the pork wonderfully with a nice tanginess.
We laid the lettuce out on a platter so each of us could make our own wraps, with the chopped peanuts and sweet chili sauce that Molly had sent us for garnishing. She also sent us some rice stick noodles, but we didn't feel the lettuce wraps needed them, so we are saving them for another Asian-themed dinner.
I love lettuce wraps for appetizers. Yum!
Now I'm in the mood for Asian...
If you guys are into spice, try stirring in a bit of sambal olek. It's great in dishes like these. Sounds delish.
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