The challenge of cooking during Passover is avoiding food with leavening agents in them, and that category of ingredients is quite large and includes flour. Variety is often sacrificed for the same meals of meat and vegetables. Get out of the rut and try to incorporate variety with this recipe for Asian Lettuce Wraps. Using lettuce rather than bread or tortillas is a fun and chametz-free solution.
Asian Lettuce Wraps
Serves 4
16 Boston Bibb or Romaine lettuce leaves
1 pound ground beef
1 large onion, chopped
2 teaspoons fresh garlic, minced
2 teaspoons fresh ginger, minced
1 cup red and green bell peppers, sliced thinly
½ cup water chestnuts, finely chopped
1/4 cup light soy sauce
1 tablespoon sesame oil
1 tablespoon brown sugar
1 tablespoon green onions, chopped
1. Wash whole lettuce leaves, pat dry. Wrap in a paper towel and set aside.
2. In a large non-stick skillet, brown ground beef over medium heat. Drain, and set aside.
3. In same skillet, cook onion over medium heat until translucent, about 3 minutes. Add garlic and ginger, and cook until softened or about 3 minutes.
4. Add bell peppers and water chestnuts, and cook until softened or about 2 minutes.
5. Add cooked ground beef back into pan and combine with vegetables. Then stir in soy sauce, sesame oil and brown sugar. Cook for 2 minutes to allow flavors to combine.
6. Put meat mixture into a serving bowl and sprinkle with green onions. To eat, spoon meat mixture into the center of a lettuce leaf. Wrap lettuce around meat.
Try this recipe for Inside-Out Taco Salad (and omit the crushed tortilla chips for Passover). Wrap up traditional taco fillings in a lettuce leaf for a handheld taco salad. Watch the instructional video.
