Some of the ingredients you'll need.
Asian
Wraps (November 01,
2005)
(Thanks to Dicorte's
Bar and Beverage and Nemecek
Brothers in West for bringing us today's edition of Tuesday Gourmet!)
(For
recipe, see below!!)
Some of the ingredients you'll need.
Water chestnuts, freshly grated carrot... mmmm.
Dustin chats in the Star 92.9 Kitchen with Lorrie Dicorte.
Lorrie, with the final product, and her choice of wine to go with this dish...
the Budini Malbec. Great choice Lorrie!
Yes, it really is as good as it looks!
For the marinade:
Equal parts
of lemon juice, brown sugar and soy sauce (about ¼ cup)
2 cloves of crushed garlic
2 tablespoons of sesame oil
Crush the garlic and add to the lemon juice, brown sugar and soy sauce. Mix well. Add the sesame oil. Mix together and then pour over the meat. Let marinate for at least an hour or overnight.
For the dipping sauce:
1 clove of
garlic
½ teaspoon of chile powder (more if you want it spicier)
1 Tablespoon of lemon juice
3 Tablespoons of soy sauce
3 Tablespoons of Water
2 Tablespoons of Peanut Butter. (You can use peanut sauce. It's spicier so you
may want to reduce the amount of chile powder if you do)
2 Tablespoons of Brown Sugar
Puree the garlic and the chile powder. Then add everything else and mix until smooth.
Cooking the Meat:
Drain the meat on a paper towel. Heat a tablespoon of oil in a skillet or wok. Cook half the meat over high heat until the pink is gone. Remove the cooked meat and keep warm. Then cook the remaining meat.
For garnish:
Sprouts (alfalfa
or bean)
Carrot – Shredded
Jalapeno – sliced or diced
Water Chestnuts – drained and diced
Green Onion – Chopped
Get about 8
leaves of butter lettuce. Iceberg will work, just not as well.
Open the leaves and evenly distribute the meat. Top with a splash of dipping
sauce.
Then add shredded carrots, sliced green onion, sliced jalapeno, diced water
chestnuts and sprouts, (alfalfa, or bean). Roll up like a burrito, folding one
end over the meat.
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