225 g lean ground beef 1/2 lb
1 garlic clove,minced
2 ml gingerroot, peeled & finely grated 1/2 tsp
125 ml onion, chopped 1/2 cup
1 can water chestnuts, drained & chopped (8 oz / 227 ml)
50 ml pine nuts, toasted & coarsely chopped 1/4 cup
1 green onion, sliced
1 ml dried crushed chilies 1/4 tsp
15 ml liquid honey 1 tbsp
75 ml water 1/3 cup
15 ml soy sauce 1 tbsp
2 ml beef bouillon powder 1/2 tsp
cornstarch
20 small romaine lettuce leaves 20
In a skillet; fry ground beef, garlic, ginger and onion. Cook until beef is no longer pink; drain.
In a small bowl; combine water chestnuts, pine nuts, green onion, chilies, honey, water, soy sauce, beef bouillon and cornstarch. Mix until smooth. Add to beef mixture. Heat over medium heat until boiling and thickened, stirring often. Transfer to serving bowl.
Arrange lettuce leaves on plate around serving bowl.
Serves 10