🥬Lettuce Eat Butter! 🥬
Butter/Boston Bibb has become one of my favorite lettuces. It’s a staple, (along with spinach and kale) but I got on the Butter train when Romaine got to be regularly recalled for E.coli. Seems like Butter fairs much better. And it’s the perfect vehicle for lettuce wraps! I just loaded up on it on my grocery run today. #ingrainingnutrition
1/2 cup hoisin sauce
1/4 cup soy sauce — plus 1 tablespoon, use tamari for gluten free
2 tablespoons rice vinegar
2 teaspoons sesame oil
1 tablespoon extra-virgin olive oil
1 pound ground elk (can sub chicken, beef or vegetarian protein)
1 bunch green onions — thinly sliced, white/light green and dark green parts divided
1 tablespoon freshly grated ginger
2 cloves garlic — minced
8 ounces baby bella cremini mushrooms — finely chopped
1 cup grated carrots
2 c finely chopped cauliflower or cauli rice
1 c shredded Brussel sprouts
1/4 teaspoon red pepper flakes
2 cans water chestnuts, drained and finely chopped
2 heads butter lettuce
In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
Heat the olive oil in a large skillet over medium high. Add the meat and cook until browned, breaking it into small pieces. Stir in the white and light green parts of the green onions, ginger, and garlic. Cook 30 seconds.
Stir in the chopped mushrooms, carrots, Brussels sprouts, cauliflower, red pepper flakes, and sauce. Cook on low for 15-20 minutes until the mixture is thickened and mushrooms are tender. Stir in the water chestnuts and green parts of the green onions.
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