lettuce wraps with ginger-tamari sauce
I’d be lying if I said I we had a fabulous day.
The truth is, Taylor and I spent the majority of our day poking tiny holes into our drip irrigation because all of the silt in the water has clogged it up. We live at the bottom of a glacier and the water is full of silt. Unfortunately, all of our hot weather crops that are hooked up to this system have been suffering. We lost a handful of them today. (Thank god we didn’t lose them all though!)
My evening harvest was the one highlight to an otherwise crappy day.
The one thing farming has taught me over the years is that you can’t get overly upset about each failure that occurs on your farm. If you did that you would never get anything accomplished (and you would live in a constant state of depression.) Failures are inevitable. We learn so much every time something doesn’t work out. This isn’t to say I haven’t shed a ton of tears over the loss of certain crops because that happens too!
After a long miserable day we finally sat down to dinner (and a beer!)
The recipe below is going to contain a surprise ingredient…. PORK!!!
For all of my vegetarian friends please don’t look away. I have a veggie version of this to share with you as well.
Here’s the deal. We swapped a few bunches of kale for a pound of ground pork. As you all know, I am not a huge meat eater. However, when you can shake the hand, drink a beer, and get to know the person who has raised the meat you are going to eat the ball game changes. This pork was amazing!
We enjoyed our pork with our own lettuce, carrots, kohlrabi, cilantro, and scallions. This meal was so stinking good. The tamari-ginger sauce was a huge hit as well. If you are vegetarian I would suggest swapping the ground pork with diced eggplant or tofu. Either way I think it would be awesome!
Lettuce Wraps With Tamari-Ginger Sauce
Prep Time: 5 mins. Cook Time: 15 mins. Serves: 4
- 1 large head of bib lettuce (torn into individual large leaves)
- 1 TBS peanut oil (or oil of your choice)
- 1 medium size kohlrabi, leaves removed and finely chopped
- 1-2 large carrots, shredded
- 1 large bunch of scallions, diced (white and light green parts only)
- 1 bunch of cilantro, stems removed and chopped
- 1 LB of ground pork
- For the Sauce
- 1 large garlic clove, minced
- 1/4 cup low sodium tamari
- 1/4 cup water
- 1-2 TBS grated fresh ginger
- 1 TBS honey
- 1 TBS rice wine vinegar
- 2 tsp sesame oil
- 1 TBS tahini
- Whisk together all the ingredients for the sauce and set aside. This works well with an immersion blender.
- In a large skillet over medium heat add peanut oil.
- Add scallions and sauté for about 3 minutes. Add pork and stir fry until pork is cooked through. (About 5 minutes)
- Add carrots and kohlrabi and stir fry until they are tender. About 3 more minutes.
- Slowly drizzle in tamari-ginger sauce (reserve any leftover sauce for dipping or refrigerate for up to a week.)
- Scoop a healthy portion of pork mixture into each lettuce leaf. Add chopped cilantro and enjoy!
NotesUse this recipe as a guide. Taste test as you go and adjust measurements and ingredients as needed.