Moo Shu Lettuce Cups

• 1/4 cup apricot preserves
• 3 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1/2 teaspoon sesame oil
• 1/4 teaspoon crushed red pepper flakes, optional
• 1 pound lean ground beef (90% lean)
• 1/2 cup chopped onion
• 3 garlic cloves, minced
• 1 teaspoon minced fresh gingerroot
• 1 cup sliced fresh mushrooms
• 1 medium carrot, diced
• 1 celery rib, diced
• 1/2 cup chopped sweet red pepper
• 12 Bibb lettuce leaves
• Sliced green onions

1. Mix first 5 ingredients and, if desired, pepper flakes. In a large skillet, cook and crumble beef with onion, garlic and ginger over medium heat until no longer pink, 5-7 minutes. Transfer to a 3- or 4-qt. slow cooker. Add mushrooms, carrot, celery and pepper; stir in sauce mixture.
2. Cook, covered, on low until vegetables are tender and flavors are blended, 3-4 hours. Serve in lettuce leaves; sprinkle with green onions.

apricot preserves, hoisin sauce, soy sauce, honey, sesame oil, red pepper, ground beef, onion, garlic, fresh gingerroot, mushrooms, carrot, celery, sweet red pepper, bibb lettuce leaves, green onions

Taken from www.tasteofhome.com/recipes/moo-shu-lettuce-cups/ (may not work)