For the Sauce:
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1/2 tsp rice wine vinegar
- 2 bags of Pemmican Beef Jerky
- 1 teaspoon olive oil
- 1 tablespoon sesame oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 8 ounce (227 mL) can sliced water chestnuts, chopped
- 1 bunch green onions, chopped
- In a large skillet over high heat, combine the two oils and heat. Add the chopped onion. Cook over medium heat until the onions are translucent, about three to five minutes.
- Add the garlic and cook for another minute, until fragrant.
- Add the water chestnuts and sauce and mix thoroughly.
- Add the chopped green onions and mix. Continue to cook over medium heat for about one to two minutes or until the green onions start to wilt a little. Add in the Pemmican beef jerky last.
- To serve, spoon filling onto a large platter and arrange lettuce leaves either around it or right next to it. The lettuce can be of any type that is able to create a cup for the filling including iceberg, Bibb or butter leaves, even Nappa cabbage.
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