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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Can be wrapped in lettuce, served over curried couscous, or used as base ingredient for spring rolls. Ingredients:
1 tbs sesame oil |
1 cup shredded cabbage (i use napa) |
1 cup shredded carrots |
2 cups shredded cooked roast beef (already cooked deli beef works great) |
1/4 cup hoisin sauce |
1 tbs soy sauce |
8 bibb or romaine lettuce leaves |
if you choose to use curried couscous |
1 1/4 cups water |
1 cup uncooked couscous |
salt and pepper |
1 tsp curry powder |
Directions:
1. In a large skillet over medium-high heat, add the sesame oil and heat. Add the cabbage and carrots and saute for 2 minutes.
2. Add the beef and cook, stirring, until the beef is heated and the cabbage begins to wilt, about 2 minutes.
3. Add the hoisin sauce and soy sauce and cook 5 minutes, until mixture heats through and cabbage wilts, stirring frequently.
4. Place spoonful of mixture in lettuce leaf and hold closed with toothpick. I put the toothpick through a flower before adding to lettuce to feed the eyes, as well as the tummy.
5. For curried couscous:
6. Bring the water to a boil. Place the couscous in a heatproof bowl and sprinkle with salt, pepper, and curry powder. Pour the boiling water over the couscous and cover for 5 minutes. Fluff with a fork.
7. Serve the lettuce wrap on top of the couscous. A great first course for a wonderful dinner.
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