|Ground beef/Pork||1 Pound|
|Green onions||1⁄4 Cup (4 tbs), chopped|
|Water chestnuts||1⁄4 Cup (4 tbs), chopped|
|Soy sauce||2 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Beef bouillon granules||1⁄2 Teaspoon|
|Water||1⁄3 Cup (5.33 tbs)|
|Iceberg lettuce leaves||6 Large (Crisp)|
|Canned fried rice noodles/Chow mein noodles||3 Ounce (1 Can)|
1 Into a deep 2-quart casserole, crumble meat.
2 Add green onions and cover with waxed paper.
3 Microwave at 100% (HIGH) for 5 minutes or until meat is no longer pink; stir twice.
4 Pour off the juices and add water chestnuts.
5 In a small bowl, mix cornstarch, soy sauce and vinegar.
6 Stir in dry mustard and ginger until smooth.
7 Stir into meat mixture; mix well.
8 Add bouillon granules and water; stir until well mixed. Cover.
9 Microwave at 100% (HIGH) for 3 minutes or until thickened and bubbly; stir once.
10 To serve, spoon meat mixture into center of lettuce leaves.
11 Top with noodles.
12 Fold up, envelope-style, to eat. Serve with additional soy sauce.