| To prepare filling, in a large nonstick skillet, cook beef over medium heat until browned, about 4 minutes. Drain off fat. Add remaining ingredients except rice. Reduce heat to low. Cook, stirring occasionally, until liquid is absorbed, about 5 minutes. Stir in rice. Cook, stirring occasionally, until heated through, about 5 minutes. |
| While filling is cooking, drop lettuce leaves into a large pot of boiling water; cook until tender, about 2 minutes. Place lettuce in a bowl of cold water. Drain on paper towels. |
| Spoon filling evenly into center of each leaf. Fold leaves over filling; roll up toghtly. Serve immediately. |
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12 oz lean ground beef |
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1/2 C dry sherry or reduced sodium beef broth |
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1/4 C chopped green onions |
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3 T Chinese chili paste |
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2 T chopped fresh ginger |
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2 T granulated sugar |
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1 C hot cooked white rice |
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