Lettuce Cups With Pork And Quinoa In Peanut Sauce Food

LETTUCE CUPS WITH PORK AND QUINOA IN PEANUT SAUCE

Steps:

• 1. In a small bowl, whisk together the peanut butter, sugar, soy sauce, lime juice and zest, ginger, vinegar, fish sauce, and sriracha until smooth.
• 2. Heat the oil in a large nonstick skillet over medium-high heat until shimmering. Add the scallions and cook until softened, about 2 minutes. Add the pork and cook, breaking up with a wooden spoon, until no longer pink, 8 to 10 minutes. Add the peanut butter mixture and cook, stirring until absorbed, about 3 minutes. Stir in the quinoa and quinoa puffs. Adjust the seasoning with soy sauce, fish sauce, and sriracha.
• 3. Stir in the cilantro and pea shoots and sprinkle with peanuts.
• 4. Scoop the pork mixture into the lettuce leaves. Serve with lime wedges and sriracha.

ASIAN PORK LETTUCE CUPS

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.

QUINOA PILAF IN LETTUCE CUPS

Steps:

• Bring the water and quinoa to a boil in a small saucepan over medium heat. Reduce the heat and simmer, covered, until quinoa is cooked and curly white germ shows, about 20 minutes.
• Meanwhile, warm the olive oil in large skillet over medium heat. When the oil is shimmering, add the onion and spices, and saute until the onion has softened and the spices are very fragrant.
• Stir in the pine nuts and fruit and saute for 1 to 2 minutes.
• Add the cooked quinoa (all the water should have been absorbed) to the skillet. Stir in the grapefruit zest and grapefruit juice. Taste, and season with salt, pepper, to taste. Allow to sit off the heat for 10 minutes so the flavors seep into the quinoa.
• Serve in lettuce cups.

PORK LETTUCE CUPS

Steps:

• Core the lettuce, and carefully seperate the leaves to form cups.
• Wash and dry gently and store in the fridge in a plastic bag to crisp while you make the filling.
• FILLING Heat the oil in a wok or frying pan, and cook the onion until softened-about 5 minutes, then add the mince and chilli and cook until the colour changes-a further 10 minutes.
• Add the remaining ingredients and toss for another couple of minutes to heat through.
• Serve in the lettuce cups (rolling them up like rice paper rolls) with a little extra chopped fresh coriander and oystersauce if you wish.

PORK & CHILLI LETTUCE CUPS

Steps:

• Heat the oil in a large frying pan over a medium heat and fry the shallot, lemongrass, garlic and chilli for 3 mins until fragrant. Add the pork mince and stir-fry for about 10 mins more until the pork is cooked through and browned. Add the fish sauce, sugar and lime juice, and cook for a couple more minutes until the pork is coated in the mixture. To freeze, leave to cool completely, then transfer to a freezer bag, seal and lay flat in the freezer (so the mince stays in a thin layer). Will keep for up to two months. Defrost in the fridge overnight before using. Reheat in a dry frying pan over a low heat until piping hot.
• Divide the pork mince between the lettuce leaves and garnish with the spring onions, carrots and herbs, then serve.