Korean Potato Lettuce Wraps
Recipe Courtesy of: Lisa Golden Schroeder, cookbook author, editor and blogger at fooddesigns
Prep Time: 10 min | Cook Time: 10 min | Serves: 4
- 12 oz. 1-Bite Tasteful Selections® potatoes, quartered (Recipe favorite: Ruby Sensation)
- 2 tbsp. dark sesame oil, divided
- ½ c. chopped red bell pepper
- 1/3 c. chopped green onion
- ½ c. frozen shelled edamame
- 3 tbsp. soy sauce or tamari
- 2 tbsp. honey
- 16 crisp butter or bibb lettuce leaves
- Chopped dry-roasted peanuts, if desired
- Sweet chili sauce or bottled peanut sauce, to taste
Place potatoes in a microwave-safe bowl; cook on HIGH for 4 minutes.
Meanwhile, heat 1 tablespoon sesame oi in a large skillet over medium-heat. Sauté the red pepper and onion for 2 minutes. Add the par-cooked potatoes and edamame; cook for 5 minutes longer, stirring frequently, until tender.
Stir in the remaining 1 tablespoon sesame oil, soy sauce and honey; cook for 2-3 minutes or until vegetables are well coated. Spoon the potato mixture into a serving dish.
Arrange the lettuce leaves on a large plate. Invite each diner to spoon some of the potato mixture onto each leaf, with a sprinkle of peanuts and drizzle of sauce. Fold the lettuce over the filling to eat out of hand.
- Spoon only a couple of tablespoons of the potato filling onto each lettuce leaf, so it’s easy to fold them up to eat without breaking. This is an easy recipe to double for a party, to serve as an appetizer for a spread of other Asian-inspired dishes.