Well, hi there! As is often the case, it's been MONTHS since I posted a recipe. I'm never totally sure how this happens but I figure that it has something to do with this. Life is far busier than I ever imagined it could be (with two little kids, a business, and a mostly full-time job) but it is so wonderful to be running my own business and connecting people with great local food options.
This recipe was born from items that I have been sourcing and selling via Locavore Foods. There are a few products in here that need to be purchased from your grocery store but much of this dish comes from farms in Alberta. It is a recipe that can be prepared equally well in the summer as it can in the winter because most of the items are available year-round. It takes about 20 minutes to prepare and is a favourite of my whole family.
Ingredients:
3 tbsp mayonnaise
1-2 tsp wasabi paste (found in the Asian food section at the grocery store)
1 tsp rice vinegar
1 small shallot, diced
3/4 cup grated carrots (about 2 small carrots)
3/4 cup grated cabbage
1 clove garlic, minced
1 lb ground pork or chicken
1 tbsp coconut oil
2 tbsp rice vinegar
2 tbsp soy sauce
1/4 tsp ground ginger
4 tbsp hoisin sauce
1/4 cup diced cashews (optional)
Directions:
1. In a small bowl, mix mayo, 1 tsp wasabi paste, and 1 tsp rice vinegar. Stir until well combined and set aside. If desired, add more wasabi paste for increased flavour & spiciness.
2. Heat oil in a medium-sized frying pan. Add onions + garlic and saute for 2 minutes.
3. Add grated carrots + cabbage and cook for 5 minutes, stirring frequently.
4. Add ground pork and sprinkle with ground ginger. Cook thoroughly (about 5 minutes).
5. While meat is cooking, mix 2 tbsp rice vinegar, soy sauce, and hoisin sauce in a small bowl. Once the meat is cooked, pour sauce over meat/veggie mixture and stir until mixed. Cook for another 1-2 minutes before adding diced cashews (optional).
6. Place meat/veggie mixture into butter lettuce leaves and top with rice & wasabi mayo.
Enjoy!
