Spicy Asian Lettuce Wraps

1. 1

   ["In a large skillet, saute sausage in oil until just cooked through - no pink left. As it cooks, break up the clumps with a spatula or wooden spoon. With a slotted spoon, remove to a bowl to cool . With a small paring knife, cut the core from the heads of lettuce. Separate the leaves, wash in cold water and dry in a salad spinner or between layers of paper towel. Keep these cold until assembly.", "Once the sausage is fully cooled, blend in both bean sauces. Toss with a large fork to distribute the sauce evenly, and break up any remaining large clumps.", "Arrange the lettuce ""cups"" on a serving platter. Put 2 - 4 teaspoons in the middle of each leave, depending on the size of the leaf. (Leave enough leaf on the periphery so they can be picked up, folded and eaten out of hand.) Mix the chopped thai basil, mint and scallions together and sprinkle a little on top of each leaf. Serve with napkins nearby."]

* Per serving · 4 servings · Values may vary.

No additional tips available.