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collage lettuce wraps wtih wagyu beef sausages

Wagyu Sausage Lettuce Wrap Recipe

This recipe as written is free of peanut, tree nut, egg, dairy, and fish. It can easily be adapted by using a soy free soy sauce to be free of the top 9 allergens. This dish goes well with rice, either on the side or a small amount in the lettuce cup.

Course Appetizer, Main Course, Side Dish
Cuisine Chinese-American
Keyword lettuce wraps
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Author Sharon Wong @ Nut Free Wok

Ingredients

  • 1 sweet yellow onion chopped
  • 2 cloves garlic minced
  • 1 cup carrot shredded
  • 2 cups jicama peeled and diced
  • 1/2 cup scallion chopped, plus extra for garnish
  • 1 Lone Mountain Wagyu summer sausage or equivalent
  • 1 teaspoon oil
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 16-20 lettuce cups
  • 2-3 cups steamed rice optional

Instructions

  1. Peel and prepare vegetables: chop onions, mince garlic, peel and shred carrots, peel and dice jicama, chop scallions, set aside.
  2. Use scissors to cut and remove the plastic casing around the sausage.
  3. Dice the sausage into small pieces, set aside.
  4. Heat wok or large frying pan at medium high heat for a few minutes.
  5. Add oil and swirl to coat.
  6. Add onions and stir fry until soften (a few minutes).
  7. Add garlic and carrots, stir fry for a few minutes.
  8. Add jicama, scallion, and chopped sausages, stir fry until heated through ( a few minutes)
  9. Add oyster sauce and soy sauce, stir fry for another minute or two until the entire mixture is well seasoned.
  10. Serve the filling with lettuce cups and steamy hot rice on the side so that they can fill their own lettuce cups.