homemade lettuce wraps

Mary Dougherty

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I'm a fine art film photographer living in the mountains and traveling to tell beautiful stories

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lettuce wraps

Family dinner is a regular part of our lives, and in the summer it typically takes place on our large front porch. I didn’t know how much I loved porches until we lived in this house, and it has a great one. We sit around the table and talk about the day while taking turns helping Daphne make less of a mess than if she was on her own. It’s still a mess usually, but that’s what happens when you are learning to use utensils.

These homemade lettuce wraps are easily one of my favorite new dishes, perfect for summer but I would eat it any time of the year. However, it has a few ingredients that could scare you off, fish sauce being the main culprit. Let me assure you, this is worth buying a bottle of fish sauce just so you can make this recipe (and perhaps discover a few others with the ingredient) because it definitely can’t be skipped. Maybe it’s the fact that anything wrapped in lettuce feels healthier and you allow yourself to eat more of them (I know I do) but picture this plate x6 and that’s a typical homemade lettuce wrap meal. Plus isn’t it pretty? Isn’t it fun to put together your own wraps and take your time at the table? Well if you agree then you need to read the rest of this post + try the recipe… and let me know what you think! 

Bison Lettuce Wraps

Start by cooking some rice! Following the directions on the bag works best and we like to use jasmine rice. Make sure to wash rice before cooking by rinsing it with water until the water runs clear.  This leads to a lighter, fluffier, less sticky rice.

2 carrots  | 2 scallions |  1 T olive Oil  | 2 T lime Juice | 1/2 a chili 

Carrot Slaw : Toss  julienned carrots and thinly sliced scallions with 2 T lime juice, chili, and olive oil in a bowl.  Allow to sit while you prepare the rest of the ingredients.

2 T soy sauce | 2-3 T fish sauce | 3 T lime juice | 1 t sugar

Finishing Sauce : Mix soy sauce, fish sauce, sugar and  3T of Lime Juice until the sugar is dissolved. Buy fish sauce for this very recipe. You can’t substitute and it basically makes the whole dish.

1 T olive oil | 6 cloves of garlic | 1 chili | 1 lb ground grass feed bison or lamb (or another meat of your choice) | 1/2 c chicken broth | 1t fish sauce | 1 t soy sauce

Heat 1 Tbsp of oil in large skillet over high heat and add the thinly sliced garlic and chili.  Stir and cook until fragrant but not browned (about 30 seconds if the pan was hot when you started). Add the Bison or Lamb and season with salt and pepper; breaking it up with a spoon and cooking it thoroughly until there are a few nice little crisp bits – about 8-10 minutes. Add the broth as well as a dash of soy and fish sauce, but be careful to not add to much and over salt the meat. Cook until the broth is reduced

To serve, bring bowls of rice, meat, carrot slaw and dipping sauce to the table and a washed head (or two) of bibb lettuce. Assemble with all ingredients and eat as many as you can or until you run out. Really, it’s that good.

 

 

 

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