Well, I finally picked up my first batch of CSA veggies for the season. I was a bit overhwelmed at the massive amounts of lettuce that I got this week! I was also pretty surprised at how hard it was to get the dirt off of all the lettuce. After four washings in the salad spinner, I still was coming across crunches of dirt in my salad. EWW. I know. Luckily, I had three huge bags. So, by my last bag I was sick of salads and decided to make lettuce wraps. I’ve never made anything remotely close to asian cuisine so I was nervous about using rice vinegar and ginger for the first time, but it turned out ok!. I see now that I need to go on epicurious, like Sara, but I just used a recipe by ingredient search on google and found this recipe just fine.
The recipe is simple.
put some ginger (tbsp) and chicken in a skillet. Cook, until ready, about seven minutes.
In another bowl, mix in shredded carrots, rice vinegar, canola oil, green onions, sliced almonds and some teriyaki sauce. Put in the ginger and chicken and put on lettuce. Enjoy!