Simple Lettuce Wraps

INGREDIENTS

• 1 package rice vermicelli noodles
• 1 pound any lean ground meat
• 1 medium onion, finely chopped
• 3 cloves garlic, minced or 1 teaspoon garlic powder
• 1 small package mushrooms (227 grams), finely chopped or 1 can sliced mushrooms (284 mL), rinsed then drained, finely chopped
• 3 tablespoons soy sauce or tamari, preferably low sodium
• 1 tablespoon oyster sauce or hoisin sauce
• ¼ teaspoon sesame oil or 1 teaspoon sesame seeds (optional)
• ½ cup water
• 1 large or 2 small heads iceberg or bibb lettuce

PREPARATION

• Place the rice vermicelli in a large bowl. Cover with boiling water and set aside.
• Cook the next three ingredients in a pot with a lid for 10 minutes. Break up the meat into small pieces as it cooks. Drain the excess fat.
• To the same pot, add the mushrooms and the chestnuts or walnuts. Cook until mushrooms are softened, about 5 minutes.
• Add the remaining ingredients except for the lettuce and the noodles.
• To prepare the lettuce leave, cut around the core at the bottom of the lettuce using a small knife. Dig out the core.
• Gently peel back each leaf and rinse with cold water. Set on a clean kitchen towel to dry.
• Drain the rice noodles.
• To serve, set the table with the lettuce leaves and the hot meat mixture.
• To eat, give everyone a spoon and show them how to place a big spoonful of meat mixture in the middle of a lettuce leaf, fold up the sides and eat.

You can replace lettuce in this recipe with 8 small whole wheat tortillas.