Ingredients
1 tablespoon olive oil
1 pound ground protein (pork, chicken, or turkey)
2 cloves garlic, minced
1 onion, diced
¼ cup hoisin sauce
2 tablespoons soy sauce or tamari
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 tablespoon sriracha, optional
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce
Brown rice as side
Instructions
Heat olive oil in a large skillet over medium high heat.
To serve, spoon several tablespoons of the mixture into the center of a lettuce leaf, taco-style.
Instructions
Heat olive oil in a large skillet over medium high heat.
Add ground protein and cook until browned, about 3-5 minutes, crumble as it cooks; drain excess fat.
Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
Stir in chestnuts and green onions until tender, about 1-2 minutes
Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
Stir in chestnuts and green onions until tender, about 1-2 minutes
season with salt and pepper, to taste.
To serve, spoon several tablespoons of the mixture into the center of a lettuce leaf, taco-style.
Serve with rice
