Soy-Free Lettuce Wraps With Garlic & Ginger

4.80 from 5 votes

Soy-Free Lettuce Wraps With Garlic & Ginger

A bright & flavorful Southeast Asian-inspired dish that's versatile enough to eat with a fried egg, over rice, or under a big pile of noodles. These soy-free lettuce wraps are the perfect low histamine lunch!

Prep Time15

Cook Time15

Total Time30

Course: Lunch

Servings:

Calories: 439.2kcal

Author: Max

Ingredients

16 oz. ground chicken alt. turkey or pork
1-2 Tablespoons avocado oil alt. olive oil
½ medium onion (~70g) chopped
1 teaspoon freshly-pureed ginger ~2" of ginger root
6-8 cloves of garlic (~20g) minced
2 Tablespoons chopped lemongrass white parts only, if using from fresh
2 large Kaffir lime leaves fresh or frozen, chopped finely (~½t of chopped leaf, but can sub for ½ teaspoon lime zest in a pinch)
¼ teaspoon sea salt start with ⅛ teaspoon if salt sensitive
1 teaspoon fresh lime juice alt 1.5 teaspoon pomegranate juice
¼ cup Thai basil roughly chopped (can sub with regular basil)
2 dozen large lettuce leaves butter, red, or green leaf lettuce
½ teaspoon fish sauce optional (not recommended for low histamine)

Instructions

First mince your garlic and chop your onion, and then set them aside.
Place a cast iron pan (or the pan of most convenience) on the stove over medium heat, letting it warm up while you get the ground meat from the fridge (or freezer; if frozen place it in a bowl of lukewarm water for 3-5 minutes).
While the meat lightly thaws (if needed) and the pan heats, roughly chop your Thai basil and lime leaves, and puree or microplane your ginger.
Once that's done, add one tablespoon of oil and wait ten seconds, then add the meat to your hot pan. Let it sit for about 30 seconds, cooking the bottom until it starts to come apart.
Break the meat up as much as you can, moving it around until it's covering as much of the bottom of the pan as possible. If there doesn't seem to be enough fat, add another tablespoon of oil to the mix, though the meat will release some fat. Stir for 3-5 minutes, until no longer pink and no longer sticking to the bottom of the pan.
Add the onion and turn the heat up to to medium-high, cooking the mixture and stirring occasionally for another 2-3 minutes. Meanwhile, gather the rest of your ingredients and finish any prep you haven't yet done. This is a good time to wash your lettuce leaves and divide them onto plates for serving.
Once the meat has all changed color and even started to brown, add the ginger, lemongrass, garlic, and chopped lime leaves. Cook the mixture for about 5 more minutes, until just lightly browned, stirring often.
Once the meat is done, turn off the heat but keep the pan on the hot burner. Immediately stir in the chopped basil leaves, fish sauce (if using), lime juice, and salt. If you didn't do it earlier, wash your lettuce leaves and stack them on each plate alongside the meat. Plate the mixture inside the lettuce leaves as you go, and enjoy!

Notes

Fish Sauce: while you could certainly omit the fish sauce or sub ½ teaspoon umeboshi paste, I wouldn't recommend this and I have not tested it with umeboshi because it's just so good with these few drops of fish sauce per serving. Fish sauce is an incredibly flavorful fermented sauce that adds a depth to this dish that you just can't get from any other ingredient; when we tried it with only salt, all the ingredients tasted markedly less potent, but it is NOT an overall low histamine ingredient.

Meat: while the Thai dish this is adapted from is traditionally made with ground chicken, you can use any ground white meat, and in fact, I prefer it with pork. But it's very important that you make it with fresh or fresh-frozen ground meat, even if you need to grind it yourself, as the shape of the pieces of meat will actually affect the dish's overall flavor.

Pair With: serve these with a side a salad or roasted vegetable, like turmeric cauliflower or garlic asparagus.

Reheating: while this is good in lettuce cups, it could also be easily frozen (sans lettuce) and served with purple or black rice, or over mashed potatoes (sweet or regular), or even with a fried egg on top (in homage to pad ka prow, the Thai dish which inspired it). Otherwise, just freeze it and reheat on low on the stovetop the next time you have lettuce around.

Nutrition