Poultry & Pork

Last of the Bounty

Asian bbq Lettuce Wraps-Duo Dishes

If you’ve read our blog regularly, you know by now that we do not like to waste food.  Nothing.  Nada.  Nope!  Whatever is leftover will be used in the next cooking venture.  It will be eaten one way or the other.  So, when we reached the end of our Farm Fresh box a few weeks ago, all that remained for both of us were two large heads of romaine lettuce.  We made a couple of salads among other things from the items in the box, but other than tossed greens or a beefed up sandwich, what else can one do with a head of lettuce?  Unlike other greens like spinach or arugula, it doesn’t have the most distinct flavor.  Not long after we got the box of Farm Fresh goods, we surfed our cabinets and fridges for inspiration.  We remembered the many lettuce wraps we’ve had throughout the ages that head most appetizer menus nowadays.  Finally, a solution.

Lettuce wraps are a quick and easy solution actually.  You can stuff whatever you desire inside a piece of lettuce.  We decided to do an Asian dish because of the abundance of ginger we had on hand.  Just another leftover ingredient that didn’t go to waste!  If you don’t have sriracha on hand, we highly recommend it!  It adds great flavor to the meat, but be warned it is hot.  You want to definitely add to taste.

Asian Barbeque Chicken Lettuce Wraps – Serves 4 to 6
1 tablespoon sesame seed oil
2 chicken thighs, boneless and cut into 1″ pieces
1/2 medium red onion, diced
1 celery stalk, diced
4 cloves garlic, minced
1 tablespoon fresh ginger, peeled and chopped
2 tablespoons fresh parsley, chopped
1 teaspoon black pepper
1 teaspoon salt
2 tablespoons soy sauce
3 tablespoons barbecue sauce
1 teaspoon sriracha chili sauce (or hot sauce)
1 bunch small bok choy leaves
1 small head of lettuce

1. Sauté chicken and next seven ingredients in sesame oil in a large skillet or wok for about 4 minutes.

2. Add the soy sauce, sriracha and barbeque sauce and let simmer until chicken is fully cooked, about 8 minutes.

3. Remove pan from heat and stir in bok choy. Stir until the leaves wilt slightly in the mixture.

4. Serve in whole lettuce leaves, forming individual wraps.

Click HERE for the printable recipe.

Hey, hey, hey!  We have a nom for a Foodbuzz Blog Award! The category is ‘Blogger You’d Most Want to See Open Their Own Restaurant’.  We’re heading to the 1st Annual Foodbuzz Festival in San Francisco soon, and it’d be great to come back with a win.  We’d love it if you put in a vote!

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20 thoughts on “Last of the Bounty

  1. I am so excited to see this recipe, and can’t wait to try it! One of our favorite appetizers at PF Chang’s is something similar to this, and I much prefer to make things at home. Looks wonderful!

    Congrats on the nomination!

  2. Yum – those look way better than the ones I gobbled up at PF Changs a few weeks ago! Though those weren’t bad either… just sayin…. 😉

    Hear hear for using up the leftovers!!

  3. I also love using every scrap of food. I often forget about lettuce wraps but everytime I make them I wish I made them more often.

  4. Loveme some lettuce wraps. I’m the same way, too. Gotta use up ever little bit of an item. Nicely done. Plus, this is just my kind of meal. ;-D

  5. I always click on the ‘keep reading’ and come over and my first reaction is ‘Oh yeah’! Well this one gets a double dose tonight, oh I always scare hubby with that!

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