Asian Lettuce Wraps

1 lb. lean ground beef (I used ground round)
16 Boston, Bibb or butter lettuce leaves
1 can (5 oz drained sliced water chestnuts
1 large onion (for about 1 cup chopped)
2 tablespoons minced garlic
1 tablespoon soy sauce
1/4 cup hoi sin sauce
2 teaspoons grated fresh ginger
1 tablespoon rice wine vinegar or red wine vinegar 
(I used rice wine vinegar)
1 teaspoon Asian chili pepper sauce 
(the recipe called for 2 teas., but I thought that was quite a lot of heat)
1 bunch scallions (for about 3/4 cup sliced)
2 teaspoons Asian (dark) sesame oil

Place the beef over high heat in a 12-inch non-stick skillet. Cook, turning
and stirring to break up the meat. While the meat cooks rinse the lettuce
leaves, making sure to leave them whole, and set them aside to drain in a
colander or on paper towels. Chop the onion, adding it to the skillet as
you chop. Reduce the heat to medium-high and continue to cook, stirring
frequently, while adding the garlic, soy sauce, hoi sin sauce, ginger,
vinegar and chili pepper sauce. Cook until most of the meat is crumbled and
brown. Add the water chestnuts that have been finely chopped. Rinse the
scallions and trim away the roots. Thinly slice the scallions, using all of
the white part and enough of the tender green tops to make about 3/4 cup.
Add them to the skillet. Add the sesame oil. Stir and cook just until the
scallions begin to wilt, about 2 minutes. Remove the skillet from the heat.

Arrange the lettuce leaves around the outer edge of a large serving platter.
Pour the meat mixture into the middle of the serving platter. To serve,
allow each person to spoon some of the meat mixture (about 1/4 cup) into the
middle of each lettuce leaf and wrap the leaf around the meat, taco style.
(Like tacos, the wraps are eaten out of hand.)

4 servings

Enjoy.