1. Heat large nonstick skillet over medium heat until hot. Add ground veal; cook 10 to 13 minutes, breaking into 3/4 inch crumbles and stirring occasionally. Pour off drippings, if necessary. Stir in peanut sauce; cook and stir until heated through.

2. Combine cucumber, carrot and torn mint with veal mixture. Season with salt and pepper, as desired. Serve veal mixture in lettuce leaves. Garnish with mint, if desired.

Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground veal. Ground veal should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground veal doneness.

Cook’s Tip: Iceberg or romaine lettuce leaves may be substituted for Boston lettuce leaves.

5.00 avg. rating (96% score) - 3 votes

Nutrition information per serving: 255 calories; 15 g fat (4 g saturated fat; 6 g monounsaturated fat); 88 mg cholesterol; 153 mg sodium; 6 g carbohydrate; 2.1 g fiber; 26 g protein; 9.2 mg niacin; 0.5 mg vitamin B6; 1.1 mcg vitamin B12; 2.1 mg iron; 12.0 mcg selenium; 4.0 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6 and zinc; and a good source of vitamin B12, iron and selenium.

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