Korean Paneer Lettuce Wraps
#trestellekitchenhack: Romaine lettuce or Belgium endive leaves can be substituted for the Boston lettucePrep Time:
15 minutes Ready In:
30 minutes or less Serves:
1 350g pkg Tre Stelle® Paneer Cheese, cut into ¼” cubes ½ cup soy sauce ¼ cup brown sugar 6 garlic cloves, peeled and minced 2 tbsp fresh ginger, finely grated 2 tbsp sesame oil ¼ cup green onions, chopped (save 1 tbsp for garnish) 1 tsp sriracha sauce (optional) 1 head Boston lettuce, leaves separated 1 tsp sesame seeds, toasted (for garnish)
In a medium bowl whisk together soy sauce, brown sugar, garlic, ginger, sesame oil, green onions and sriracha; reserve ¼ cup. Cover and refrigerate until ready to use. Combine Paneer cubes into remaining mixture; cover and refrigerate for an hour or overnight. Preheat a large non-stick skillet to medium high. Drain Paneer and add to skillet; quickly sauté until Paneer begins to soften and mixture thickens slightly – approximately 5 minutes. Remove from heat and carefully spoon onto lettuce leaves. Sprinkle with remaining green onions and sesame seeds.