Saturday, September 21, 2013

Easy Paleo Asian Lettuce Wraps


Usually when I make Asian lettuce wraps, I make a sauce with which I cook my meat, then a separate dipping sauce to serve alongside. This time I decided to make things a little easier, and I was happy with results.

First I whipped up a batch of Melissa Joulwan's sunshine sauce. I use a little more garlic than the original recipe calls for, and love to use fresh ginger to brighten it up. It's a great nut-free Asian sauce that has so many uses. I first saw it on her The Clothes Make the Girl blog, but it's also in her fantastic Well-Fed cookbook. Yum!

I put a little extra coconut milk in the sauce to thin it out a bit, and then added it to my protein and veggies. Yum! The only garnish I needed was a little chopped cilantro. The caveman ultimately found the wraps a little dry, so I drizzled his with a little extra coconut aminos.

You could use any ground protein here, I went with turkey.


Easy Paleo Asian Lettuce Wraps

sunshine sauce (adapted from Melissa Joulwan):
juice of one lime
2 minced garlic cloves
1/2 tsp. crushed red pepper flakes
1 tbs. coconut aminos
1/2 tsp. fresh grated ginger
1/2 tsp. rice wine vinegar
1/4 cup organic sunflower seed butter
1/3 cup coconut milk

filling:
1 tsp. coconut or olive oil, for cooking
1 lb. ground turkey
3 minced green onions
1/2 cup shredded carrot
1 small can chopped water chestnuts
large handful of chopped mushrooms
1/4 cup chopped raw cashews

romaine lettuce leaves
chopped cilantro, for garnish

To make sunshine sauce, combine all ingredients but coconut milk in a food processor. Blend until smooth, stopping a couple of times to scrape down the sides of the bowl. Add coconut milk and mix again until smooth.

Heat oil in a large skillet or wok over medium heat. Add turkey and cook until no longer pink. Add green onions, carrot, water chestnuts, mushrooms and cashews. Stir to combine and cook for another 5 minutes. Pour in sunshine sauce and stir again to coat the meat and vegetables. Cook for 1-2 minutes more.

Taste for seasoning and serve in lettuce leaves with cilantro on top.

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