The inspiration for this Light Black Pepper Asian Lettuce Wraps recipe came from a desire to create new ways to make quick and healthy meals my whole family would eat. Lately, it’s no secret that I’ve not had the same adventurous attitude towards food. Being in recovery from an eating disorder makes it more complicated than usual to find the same level of obsession with cooking. So, upon looking through the week’s recipes, I realised I didn’t have anything with an Asian flair that I wanted to cook. Even with the snow falling on Easter, I am in a full-blow Spring Fever to eat lighter meals.
To create this light black pepper Asian lettuce wraps recipe, I asked myself what flavours I wanted in the bulk of this dish and decided that it needed to have a balance between salty, sweet, and spicy to create a pleasing result. This recipe came together in under 20 minutes, so it’s a safe bet for even the most exhausting days when you don’t want to cook and don’t want to eat out. I hope you enjoy it as much as we did.
Super Light Black Pepper Asian Lettuce Wraps
- 1 pounds ground pork (minced pork)
- 3 tablespoons olive oil
- ⅓ cup carrots - diced
- 3 stems green onions (scallions or green shallots) - diced
- 1 small yellow onion - diced
- 1 tablespoon Korean BBQ Sauce
- 2 tablespoons teriyaki sauce
- 1 tablespoon soy sauce
- 1 ½ tablespoon ground black pepper
- ½ teaspoon paprika
- 1 tablespoon garlic - minced
- 1 head Iceberg lettuce
- Wash lettuce leaves and set them aside to dry. Ensure you keep them in large pieces because they will be used.
- Heat your extra virgin olive oil over medium-high heat in a large skillet, then add in the meat. I use a wooden spoon to break apart clumps and then toss them to coat in the oil. Add in the garlic.
- After the meat has been adequately mixed with the oil, add the diced onion and carrots. Cook for about 3 to 5 minutes until both soften and the onion is translucent.
- Continue to cook the meat mixture, frequently stirring to allow all meat to get slightly crispy and dried-out rather than too moist.
- Add the sauces, black pepper, and paprika and stir well to incorporate all ingredients properly.
- Cook for another 1 to 2 minutes, then remove from heat. Add in the diced green onion and stir to incorporate them as well.
- Serve with cleaned lettuce leaves and a sprinkle of peanuts. You could also add a bit of cilantro to these, and it would be good. I liked mine with just a bit of the crushed peanuts and a couple of extra drops of the Teriyaki sauce.