0.0 – 0 reviews • Wok Recipes
| Level: |
Easy |
| Total: |
15 min |
| Prep: |
10 min |
| Cook: |
5 min |
| Yield: |
4 to 6 servings |
Ingredients
- 1 head radicchio or iceberg lettuce
- 1 pound finely ground lamb
- 1/2 onion, chopped
- 5 garlic cloves, chopped
- 1 tablespoon finely chopped ginger
- 1 teaspoon chili flakes
- 3 tablespoons hoisin sauce
- Salt and freshly ground black pepper
- 3 tablespoons peanut oil
- 1/4 cup plum wine or port wine
- 1 red bell pepper, finely chopped
- Mint leaves, for garnish
Instructions
- Select 4 to 6 outer radicchio leaves that form a natural cup and set aside. Cut the remaining radicchio head into strips, you should have about 1 1/2 cups.
- Mix the lamb with the onion, garlic, ginger, chili flakes, hoisin sauce and salt and pepper, to taste. Heat a wok or large skillet over high heat. When really hot, add the peanut oil, and stir-fry the lamb until it is cooked. Add the plum wine and red bell pepper, and cook for another minute or two. Adjust seasoning, if necessary.
- Fill radicchio cups equally with radicchio strips. Spoon the lamb mixture into the cups and garnish with fresh mint leaves.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
326 |
| Total Fat |
25 g |
| Saturated Fat |
9 g |
| Carbohydrates |
10 g |
| Dietary Fiber |
2 g |
| Sugar |
6 g |
| Protein |
14 g |
| Cholesterol |
55 mg |
| Sodium |
505 mg |