Korean Lettuce Wraps -

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Korean Lettuce Wraps

Servings: 12 lettuce wraps

Ingredients

1 Tablespoon vegetable oil or flavorless oil like grapeseed
2 garlic cloves minced
1-2 teaspoons fresh ginger finely minced
4-5 green onions minced (both white and green parts)
1 pound ground chicken or turkey
1 package 14-ounce coleslaw slaw mix
Salt to taste
1 teaspoon sesame oil
12 Boston lettuce leaves or any big leaf lettuce like Romaine
Toasted sesame seeds or crushed peanuts for garnish

Stir Fry Sauce

2 Tablespoons soy sauce
2 Tablespoons Korean Gochujang or red pepper paste
1 Tablespoon Sherry or rice wine
2 teaspoons honey

Instructions

In a small bowl, mix soy sauce, red pepper paste, sherry and honey together. Set aside.
Before you start cooking the meat mixture, it is important to have everything chopped, measured and assembled.
In a large non-stick skillet, heat vegetable oil over medium-high heat. Add garlic, ginger and green onions, stirring continuously for 20-30 seconds.
Add ground chicken and break it up into small pieces with a spoon or spatula. Saute until fully cooked through, approximately 4-5 minutes. Pour off any remaining juices/oil.
Stir in coleslaw mix and add stir-fry sauce. Stir to combine everything and cook until vegetables are tender (and reduced).
Stir in sesame oil and taste. Add salt, if needed.
To serve, place a big scoop of meat mixture on lettuce leaf and sprinkle with toasted sesame seeds, green onion slices or crushed peanuts.

Notes

I am not a huge fan of sesame seeds so I skipped them and used green onions instead. I also think crushed peanuts would be excellent and add some extra crunch. It is probably not a traditional Korean topping but I am not a traditional Korean either.

I substituted sherry for the rice wine. You could also use white wine as an alternative too. Just be sure if you use rice wine that it's rice wine, not rice wine vinegar!

And yes, you eat these like a taco!

Recipe Source: Jeanette's Healthy Living