From the "Kids' Corner" - Asian Lettuce Wraps

Thanks to Benedictine University Dietetic Intern Michelle Coyle for sharing this recipe.

16 whole lettuce leaves, washed, dried
1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons minced pickled ginger
1 tablespoon rice wine vinegar
Asian chili pepper sauce (optional)
1 (8 ounce) can water chestnuts, drained, finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil

In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes. Arrange lettuce leaves around the outer edge of a large serving platter, and pile the meat mixture in the center. To serve, spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito.

Serves 4.

From allrecipes.com.