Lettuce Wraps: Just for Girl

This is me and my sister, Jemma, or sometimes referred to as Girl at probably two and four?  Here are a few facts about my sister and me:

We were both born in Idaho about two years apart.  She is older.

We have a younger brother who was not born in Idaho.

She lives in Irvine, CA and I live in Philadelphia, PA.

She is a lawyer.  I work in publishing.

She hates onions.  I love onions.

She cannot spend more than thirty minutes in the kitchen.  I love all day projects.

We have not seen each other for over one year.

Lastly, I will have to change the picture on this post 100 times until I find one she likes.

In my head, I call my sister “My Right Shoe.”  Not only because she is right handed and I am left handed, but because we are opposite but we make a matching pair.  You may or may not know but during my detox, my biggest cheerleader during this whole process has been my sister, Jemma.  She introduced me to the detox.  I started sending her recipes of what I was going to make that night and ideas I had to use the ingredients I was allowed to eat.  She flipped, not literally though that is something she is capable of doing and I am not.   The other line went silent a moment and I heard, ”I ate chicken and brown rice for four weeks.”

I sent her a couple of my recipes and she said, “Send me more.  Quick and flavorful recipes.  And by quick I mean, I don’t want to spend longer than the length of a television show in the kitchen.”

Well, my dear older sister, I’m happy I actually have something to teach and this is for you.  A recipe that is inexpensive, tasty, and quick to prepare.

Lettuce Wraps

1 pound ground beef
1/2 pound ground pork
2 T soy sauce
1 T mirin (optional)
1 T fish sauce
1 T Hoison sauce
1 tsp rice vinegar
1 tsp grated ginger
three or four green onion stalks (white and light green part only)
4 cloves of garlic minced
1/2 red onion (lg)
1/4 c water chestnuts
1 T of canola oil
Romain lettuce hearts (also can be done with iceberg or bibb lettuce)

1.  Mix soy sauce, mirin, fish sauce, Hoison, rice vinegar, ginger, green onion, and garlic with the meat.  Marinate for  at least 10 minutes or overnight.
2.  While meat is marinating, chop half an red onion and water chestnuts.  Heat oil in a wok or sautee pan on medium-high heat.  Throw in the red onions for about a minute.
3.   Add meat mix.  Cook until browned, moving in the pan to prevent burning and drain.
4.   Wash lettuce.  Wrap some filling in lettuce to eat!  (You can also add cooked rice noodles or rice in the wrap.)