Asian Lettuce Wraps W Hoisin Peanut Sauce Food

PEANUTTY ASIAN LETTUCE WRAPS

Steps:

• Whisk together first five ingredients until smooth. In a large skillet, cook and crumble turkey with carrot over medium-high heat until no longer pink, 6-8 minutes; drain. Add ginger and garlic; cook and stir 1 minute. Stir in sauce mixture, water chestnuts, snow peas and green onions; heat through., Serve in lettuce leaves. If desired, drizzle with additional hoisin sauce.

ASIAN LETTUCE WRAPS

Steps:

• 1 head Boston lettuce, leaves separated, cleaned and dried In a skillet over medium-high heat, add the vegetable oil and saute beef until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.

THAI LETTUCE WRAPS

Steps:

• For the chicken and marinade: Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken strips and marinate, refrigerated, for 2 hours.
• Heat a grill pan over high heat.
• Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side. Transfer to a serving platter and sprinkle with the peanuts and cilantro.
• For the lettuce and fillings: Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.
• To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then roll them up and eat!

ASIAN BEEF LETTUCE WRAPS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add hoisin sauce and peanut sauce; cook until heated through, 2 to 3 minutes.
• Spoon beef mixture into the center of lettuce leaves, taco-style. Top with cucumber, carrot, and mint. Season with salt and pepper.

ASIAN LETTUCE WRAPS

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.

ASIAN LETTUCE WRAPS

Steps:

• In a large skillet, heat oil over medium heat. Add turkey; cook 6-8 minutes or until no longer pink, breaking into crumbles. Add jalapeno, green onions and garlic; cook 2 minutes longer. Stir in basil, lime juice, soy sauce, chili garlic sauce and sugar; heat through., To serve, place turkey mixture in lettuce leaves; top with cucumber, carrot and bean sprouts. Fold lettuce over filling.

HEALTHY ASIAN LETTUCE WRAPS

Steps:

• Heat 1 tbsp olive oil in a large pan. Add in the ground beef and break it apart with a cooking spoon into smaller pieces. Season with salt and pepper to taste and cook till no longer pink. Set aside on a separate plate.
• In the same pan, cook the onion, garlic, and ginger for 3-4 minutes. Add the meat and water chestnuts into the pan.
• Stir in the hoisin sauce and soy sauce and cook everything together for a few minutes.
• To serve, place the meat mixture in the lettuce cups and top with shredded carrots, peanuts, sesame seeds, green onion, and extra hoisin sauce.

EXPRESS ASIAN BEEF LETTUCE WRAPS

Steps:

• Brown ground beef in large skillet over medium heat, approximately 8 - 10 minutes or until no longer pink.
• Drain meat.
• Stir in hoisin sauce and peanut sauce until meat is coated.
• Heat meat through.
• Just prior to serving, add cucumber, carrots and torn mint.
• Mix gently.
• Season with salt and pepper to taste.
• Serve with lettuce leaves, garnishing with mint, as desired.

ASIAN LETTUCE WRAPS W HOISIN-PEANUT SAUCE

Steps:

• To prepare sauce, heat a small saucepan over medium heat. Add canola oil to pan; swirl to coat. Add shallot, and sauté for 2 minutes. Add 1/3 cup water and next 3 ingredients (through red pepper), and stir with a whisk. Bring to a boil; cook a minute or two. Remove from heat and stir in lime juice about 5 minutes after cooling. Set aside. To prepare both fillings, first spread crumbled tofu in a single layer on several layers of paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally. Or if in a hurry, press the tofu with both hands to remove excess water, crumble into pieces. Heat a large nonstick skillet or pan over medium-high heat. Add sesame oil to pan; swirl to coat. Brown the ground pork until cooked through, then add 1/3 cup green onions and tofu; sauté for 4 minutes, stirring occasionally. Separate half of the pork/tofu to another skillet or pan for the Korean filling. For the Thai filling: add cilantro (if available), soy sauce, ginger, sugar, and Sriracha; sauté a few minutes. Remove from heat and set aside. For the Korean filling: add the gochujang and remaining ingredients; saute a few minutes. Remove from heat and set aside. Slice up cucumber, carrot, and remaining green onions into long strips. Wash and rinse each Bibb lettuce leaves under cold water. Plate the fresh greens and vegetables together. Top lettuce leaf with desired ingredients: rice (if available), Thai or Korean filling, carrot and zucchini strips, and hoisin-peanut sauce.