Tonight it was time to break the cycle of 'eh' and get my kids on board. With my local market having great fresh vegetables and authentic imported wines, vinegars and sauces I know that more often than not, I have the pantry ingredients at home.
The necessary vegetables for my version of Asian lettuce wraps are canned water chestnuts, red bell pepper, carrots, green onions, ginger and garlic. Everything is minced finely enough that the inclusion of this many vegetables is masked by the succulent sauce, the rice wine scented pork and the crispy lettuce.
Tonight I came home to the amazing dandelion field that has sprung up from recent rains. I mowed, then fiddle-farted around in my garden until after 7pm. We were still eating dinner by 7:45.
First I fork mixed the course ground pork with corn starch and rice wine. Next I minced the vegetables and moved them all to a bowl for a single addition to the wok. Finally I mixed a three ingredient sauce.
If you have the patience, transfer the cooked filling to a serving dish and let cool about ten minutes. This will prevent the filling from 'cooking' your lettuce and make the wraps easier to eat.