SPICY MINCE & LETTUCE CUPS
A Thai inspired-dish which is quick, simple, cheap and low fat - yet still feels special and is full of flavour. A great pre-dinner nibble
Provided by Barney Desmazery
Categories Buffet, Canapes, Starter
Time 25m
Number Of Ingredients 14
Steps:
- Heat the oil in a large frying pan. Fry the ginger, garlic and chillies for 1 min. Add the mince, then cook on a high heat until golden brown, breaking it up with a wooden spoon as you go. Sprinkle over the brown sugar, fish sauce, lime juice and shredded lime leaves, then cook everything down until sticky.
- Tip the mince into a serving bowl, then serve with a bowl of lettuce leaves for wrapping the mince in; the herbs, shallots and peanuts for scattering over; and the lime wedges for squeezing.
Nutrition Facts : Calories 253 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Protein 29 grams protein, Sodium 1.73 milligram of sodium
ASIAN LETTUCE WRAPS
Delicious and bursting with flavor, Asian lettuce wraps are a great idea for entertaining or a family style meal. Each person can build their own fresh, delicious wrap. Just be sure to have plates or napkins available since the mixture can sometimes drip a little. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito and enjoy!
Provided by Rachel Castro
Categories Appetizers and Snacks Wraps and Rolls
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
- Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
- Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.
Nutrition Facts : Calories 388 calories, Carbohydrate 24.3 g, Cholesterol 68.9 mg, Fat 22.3 g, Fiber 4.7 g, Protein 23.4 g, SaturatedFat 7.2 g, Sodium 579.6 mg, Sugar 9.6 g
CHICKEN LETTUCE CUPS
Chinese cooks don't use a lot of raw vegetables, but instead prefer to stir-fry or braise them. There are a few exceptions, however, and in Hong Kong cooks fill crisp iceberg lettuce leaves with savory minced pigeon meat. Since we have no intention of domesticating the pigeons outside my New York City apartment window (pigeon meat is hard to find in the United States), we've substituted chicken in this recipe, which tastes equally as delicious. Chuck all the filling ingredients in a food processor if you're in a hurry, but larger chunks of mushrooms and water chestnuts add texture. Don't forget the fresh cilantro leaves heaped on top.
Provided by Mary Kate Tate
Categories Chicken Appetizer Lunch Lunar New Year Healthy Lettuce Sugar Conscious Dairy Free Peanut Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 15
Steps:
- Combine the soy sauce, hoisin sauce, rice vinegar, salt, and sugar in a small bowl and mix together until the sugar dissolves.
- Heat 1 tablespoon of the oil in a wok over high heat. Stir-fry the garlic and ginger for 10 seconds. Add the onion, mushrooms, and water chestnuts and stir-fry for 2 minutes. Remove the contents of the wok.
- Heat the remaining 2 tablespoons of oil in the wok. Swish the oil around, add the chicken, and brown for 1 minute, or until no longer pink. Add the cooked vegetable mixture back to the wok, decrease the heat, and stir in the sauce mixture. Stir for 1 minute, or until the sauce is heated and the chicken is cooked through.
- Spoon the filling in equal amounts into the lettuce cups. Top each lettuce cup with cilantro and sprinkle with chopped cashews. Serve warm.
THAI LETTUCE WRAPS (LARB GAI, LAAB GAI)
Recipe video above. This is a really authentic recipe for Thai Lettuce Wraps (Larb Gai). It is super fast to make, incredibly fresh but full of fragrance and a hit of spice.
Provided by Nagi | RecipeTin Eats
Categories Stir Fry
Time 20m
Number Of Ingredients 17
Steps:
- Sauce: Place water and cornflour OR rice powder into a small bowl. Mix into a slurry. Add lime juice, fish sauce and sugar and mix to combine. Set aside.
- Heat peanut oil in a wok (or heavy based fry pan) over medium high heat. Add ginger, garlic, lemongrass and chilli and sauté for 45 seconds to 1 minute until fragrant. Do not let the garlic burn, it will taste bitter.
- Add the chicken and turn up the heat to high. Cook the chicken, breaking up the mince into small pieces.
- Once the chicken turns white and is almost cooked through (about 3 to 4 minutes), add Sauce. Cook for 45 seconds to 1 minute to coat the chicken and for the sauce to thicken.
- Remove wok from heat. Stir through onion, coriander/cilantro and mint.
- Spoon filling into a bowl, and serve with lettuce, peanuts, extra herbs and lime wedges on the side - leave everyone to make their own. Spoon filling into lettuce cups and garnish with what you want!
- Sauce option: Take it over the top by serving with Thai Peanut Satay Sauce, as pictured in the first photo in post! It's extra amazing (though not traditional!)
Nutrition Facts : ServingSize 238 g, Calories 351 kcal, Carbohydrate 13 g, Protein 28 g, Fat 21.4 g, SaturatedFat 5 g, TransFat 0.1 g, Cholesterol 130 mg, Sodium 559 mg, Fiber 1.9 g, Sugar 2.4 g
ASIAN PORK LETTUCE CUPS
Provided by Katie Lee Biegel
Categories appetizer
Time 20m
Yield 8 servings (16 lettuce cups)
Number Of Ingredients 9
Steps:
- In a bowl, whisk the hoisin sauce with the vinegar, ginger and garlic.
- Soak the rice noodles in very hot water until soft, according to package instructions. Cut into smaller pieces for serving.
- Heat the oil in a skillet over medium heat, then add pork chop strips and quickly stir-fry until warmed through. Add the hoisin mixture and toss to coat. Remove from the heat.
- Serve the pork family style in lettuce cups topped with chopped peanuts, mint, cilantro, bean sprouts and Sriracha and the rice noodles on the side.
MARTIN YAN'S LETTUCE CUPS
I had always wanted to duplicate this refreshing and savory dish sometimes found in Chinese restaurants. Martin Yan (of Yan Can Cook) didn't let me down! It also happens to be low-carb. I skipped all the veggies except the carrots and was more generous with the sesame oil, sherry and ginger than the amounts listed, so adjust to your taste.
Provided by Marla Swoffer
Categories Chicken
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Place meat in a bowl with oyster sauce; stir to coat.
- let stand for 10 minutes.
- Soak mushrooms in warm water to cover until softened, about 15 minutes; drain, reserving 1/4 cup of the soaking liquid.
- Trim and discard stems.
- Chop caps.
- Place a wok over high heat until hot.
- Add cooking oil, swirling to coat sides.
- Add ginger and cook, stirring, until fragrant, about 10 seconds.
- Add meat, stir-fry until meat crumbled and no longer pink (1-3 minutes).
- Add carrot, zucchini, and water chestnuts; stir-fry for 30 seconds.
- Add mushrooms and reserved mushroom soaking liquid.
- Cook until vegetables are crisp-tender, about 2 minutes.
- Add sherry/wine and sesame oil; cook until heated through.
- If using, add walnuts and toss to coat.
- To eat, spread hoisin sauce on a lettuce cup, spoon in meat filling, wrap in lettuce cup, and eat out of hand.
- For spicier palates, top with Asian chili sauce.
ASIAN CHICKEN LETTUCE WRAPS (BETTER THAN P.F. CHANG'S)!
Asian Chicken Lettuce Wraps (better than P.F. Chang's)! A quick, easy, and healthy dinner that tastes delicious! Gluten and dairy-free!
Provided by Laura
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Whisk together sauce ingredients until well combined. If you use a firmer peanut butter you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.
- Heat 2 TBS peanut oil in a frying pan. Once hot, add ground chicken.
- Cook until some pieces are starting to brown. Add onion and cook for 5 minutes or until the onion is becoming translucent.
- Add the peppers and water chestnuts and cook about 5 minutes or until peppers are becoming soft.
- Add sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.
- Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!
Nutrition Facts : ServingSize 1 lettuce wrap (1/6 recipe), Calories 209.1 kcal, Carbohydrate 14.3 g, Protein 18.7 g, Fat 9.2 g, SaturatedFat 1.9 g, Cholesterol 43.6 mg, Sodium 675 mg, Fiber 1.4 g, Sugar 8.6 g, UnsaturatedFat 30 g
CHINESE CHICKEN LETTUCE CUPS
These make a delicious entree to an Asian meal. If you like you can used minced pork instead of chicken.
Provided by Terese
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pour boiling water over the rice noodles.
- Allow to sit for 5 minutes then drain.
- Cut into smaller lengths.
- Heat a wok or non stick pan over a high heat with the oil.
- Add the chicken mince and stir fry for 4 minutes or until cooked through breaking up with a wooden spoon.
- Add the garlic and ginger and fry for a further 2 minutes.
- Toss in the noodles and stir until heated through.
- In a small bowl combine the sweet chilli sauce, fish sauce and soy sauce and stir through the mince.
- Remove from the heat and stir through the coriander.
- Serve in the lettuce cups.
ASIAN CHICKEN LETTUCE CUPS
Steps:
- Make the sauce: Combine all the ingredients in a bowl and set aside. Stir again just before using.
- Prepare the cups: Heat 2 tablespoons canola oil in a skillet over high heat. Add the chicken and stir-fry until cooked through, about 3 minutes. Add the carrot, celery, bell pepper, peas and red onion and stir-fry about 3 minutes. Add the ginger, garlic, sprouts and shiitakes. Add 1/4 cup of the prepared sauce and cook until thickened, about 30 seconds, scraping up any browned bits. Transfer the stir-fry to a bowl; top with the scallions and peanuts.
- Wipe out the skillet. Heat the remaining 4 tablespoons canola oil over high heat. Fry the wontons until golden and crisp, about 15 seconds per side. Transfer to paper towels and season with salt.
- Fill the lettuce leaves with the stir-fry. Sprinkle with the sesame seeds. Crumble the wontons on top or serve alongside. Serve with the remaining sauce.
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- Put the dried mushrooms in a small bowl and pour boiling water over them. Cover and let them rehydrate while you cut everything else, starting with the meat.
- Mix the corn starch and the Shaoxing wine together in a bowl. Once the meat has been cut, add it to the bowl and mix well. Set aside while you cut everything else. Dice the mushrooms, too.
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- Add the other tablespoon of peanut oil to the wok. The moment it starts to smoke, add the garlic and chiles and stir fry a few seconds, until you can smell them. Add the diced jicama, mushrooms and carrot and stir fry for 2 minutes. Add the meat and any collected juices back to the wok. Sprinkle everything with salt and white pepper and stir fry 1 more minute.
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- Place the flank steak in a large glass baking dish, or plastic sealable baggie. Pour the marinade over the flank steak and let marinate for 1-2 hours in the refrigerator. Remove from refrigerator and let it get to room temperature, about 15 minutes.
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- In a small mixing bowl (or a mason jar with a lid), combine all ingredients for the sauce. Whisk or shake until smooth and evenly combined. (Sauce can be made up to a week ahead.)
- Heat a wok or skillet over medium-high heat. Add oil and when it begins to shimmer, add bell peppers and saute until tender, about 3 minutes.
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