Thai Ginger Lettuce Wraps & Peanut Hoisin Sauce
Thai Ginger Lettuce Wraps with Peanut Hoisin Sauce
This post is sponsored by Serious Foodie. I recently entered this delicious recipe in The Serious Foodie Recipe Challenge. Thai Ginger Lettuce Wraps with Peanut Hoisin Sauce can be served as an appetizer or as a light lunch. Either way, this recipe is easy to make and is super delicious. The sauce takes these lettuce wraps to new flavor heights. The sauce is delicious served with egg rolls or any number of dishes.
A word about todays sponsor; Serious Foodie. Founded in 2014 as a food and travel blog. They heard from friends and family members that it would be fun and a great service to share some of their experiences of world cuisines to other serious foodies. So they did just that. Serious Foodie is made using a small batch, artisan approach. With an eye on the quality of each and every ingredient, right down to the salt used. Serious Foodie uses at least one ingredient in each product that is region specific.
Cabbage Instead Of
When thinking about recipes for this challenge, I had decided to make lettuce wraps. However, when I went to the grocery store to pick up a head of lettuce for this recipe, I was shocked! The store was asking $4.59 for one head of lettuce. Not to mention the fact that the head of lettuce should have been pitched days ago. Anyway, I’m sorry but I’m not paying $4.59 for a head of lettuce. No way…
So, I went with a head of cabbage. At .29 cents a pound, that was reasonable. After trying this recipe both ways, once with lettuce leaves and once with cabbage, I prefer the raw cabbage leaves instead. The cabbage leaves held up better and it was easier to scoop up the super, duper delicious Peanut Hoisin Sauce. It turned out to be a Win Win recipe.
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Thai Ginger Lettuce Wraps with Peanut Hoisin Sauce turned out to be one of my family’s favorite recipe. I have doubled and tripled the recipe and we always seem to polish it all off. My family likes Thai Ginger wraps served as an appetizer. I keep the filling warm in a slow cooker. A bowl of lettuce and a bowl of cabbage leaves are served near the slow cooker, along with some extra sauce. The perfect holiday or game day appetizer!
Thai Ginger Lettuce Wraps
- 1 ½ pounds lean ground pork
- 1 medium onion, chopped
- 4-6 mini sweet peppers, sliced
- 1/4 cup hoisin sauce
- 4 garlic cloves, minced
- 1 tablespoon minced fresh grated ginger root
- 1 tablespoon red wine vinegar
- 1 tablespoon reduced-sodium soy sauce
- ¼ cup Vietnamese sweet chili hot sauce (Serious Foodie)
- 1 tablespoon sesame oil
- 4 green onions, thinly sliced, for serving
- Bibb or Boston lettuce leaves or Cabbage Leaves
- Peanut Hoisin Sauce
- ¼ cup creamy peanut butter
- ¼ cup Sir Lanka coconut lime hot sauce (Serious Foodie) or coconut milk
- 2 Tablespoons hoisin sauce
- 1 ½ Tablespoons lime juice
- 1 Tablespoon brown sugar, packed
- 1 Tablespoon sweet hot chili sauce (Serious Foodie)
- 1 Tablespoon chopped peanuts
- In a large skillet, cook pork, onion and sliced peppers over medium heat for 3 minutes or until pork is no longer pink and onion is tender, breaking up pork.
- Stir in hoisin sauce, garlic, ginger, vinegar, soy sauce and chili sauce until blended. Add water chestnuts, and sesame oil; heat through.
- Make Peanut Hoisin Sauce:
- Combine all the ingredients (except for the chopped peanuts) in a medium size bowl. Whisk together until the peanut sauce is smooth and creamy. Sprinkle with chopped peanuts.
- To Serve:
- Place pork mixture in lettuce or cabbage leaves. Sprinkle with sliced green onions. Fold lettuce or cabbage leaves over filling. Dip into sauce.
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