Once your lettuce is ready for harvest, get to work on spicing up your summer menu with Asian-inspired lettuce wraps. They’re easy to make, delicious and put a fresh spin on our leafy friend and its use in the kitchen.
Chicken, pork, mince or tofu
Firstly, add two tablespoons of oil to a pan and stir-fry one cup of chicken, pork, mince, shrimps or even tofu. The choice is yours! Heat at 180 degrees until the meat or tofu is cooked thoroughly.
Secondly, grate one carrot, shred half a cup of cabbage, finely chop three cloves of garlic and slice one onion into strips the size of matchsticks. Add the chopped vegetables to the pan along with two tablespoons of soy sauce, two tablespoons of lime juice and three tablespoons of sweet chilli sauce. Mix well and cook for a further seven to ten minutes.
Finally, peal off a hand full of lettuce leaves from your Buttercrunch or Great Lakes lettuce, wash under cold water and pat dry with a hand towel. Take a lettuce leaf and place two tablespoons of filling in the centre and top with a pinch of chopped roasted peanuts or a handful of crispy noodles for added crunchy goodness! Wrap the edges of the lettuce leaf around the filling, serve with rice and enjoy.