Minced Pork Mushrooms In Lettuce Cups Food

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.

MINCED PORK & MUSHROOMS IN LETTUCE CUPS

Steps:

• Cover mushrooms with hot water for 30 minute Drain, remove steps, slice mushrooms.
• Finely chop spring onion.
• Heat oil in wok, add pork and stir fry until almost cooked.
• Add mushrooms, onions, water chestnuts, crabmeat to wok.
• Add sesame oil, sauces and cooking wine to mixture and stir fry for 1-2 minutes. Remove from heat and place in large plate. Add some chopped spring onion or parsley on top for garnish.
• Guests may choose to wrap their own. Simply scoop the pork and mushroom mixture onto the lettuce leaves, fold in ends and sides of lettuce leaves for a neat appetiser!

ASIAN PORK MEATBALLS

Steps:

• Make the meatballs: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the cabbage and season with 1/4 teaspoon salt; cook, stirring occasionally, until softened, about 4 minutes. Transfer the cabbage to a plate to cool. Wipe out the pan, then add the remaining 1 tablespoon vegetable oil and the mushrooms. Season with 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer the mushrooms to the plate with the cabbage to cool.
• Lightly beat the eggs and egg white in a large bowl. Add the pork, scallions, garlic, ginger, soy sauce, sesame oil, sugar and cornstarch. Add the cabbage, mushrooms and a few grinds of pepper and mix with your hands until just combined (do not overmix). Dampen your hands and shape the meat mixture into 18 balls (about 2 inches each); arrange on the prepared baking sheet.
• Make the sauce: Mix the hoisin sauce, Sriracha, vinegar, sugar and 1 tablespoon water in a bowl; set aside 1/2 cup for serving. Brush the meatballs with the remaining sauce and sprinkle with the sesame seeds. Bake until cooked through, 18 to 22 minutes. Serve in lettuce leaves with the reserved sauce.

PORK STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms and grill lightly for a few minutes.
• Saute garlic in hot oil, then add pork mince.
• Cook mince until browned, approx, 10 mins.
• Add chopped mushrooms, spring onions, celery and sauces.
• Cook a further 5 minutes.
• Place grilled mushrooms into a baking dish upside down.
• Fill each cup with pork mixture.
• Cook in moderate oven 20 minutes.

SPICY MINCE & LETTUCE CUPS

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.

MARTIN YAN'S LETTUCE CUPS

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.

GROUND PORK, WATER CHESTNUTS AND CRISPY NOODLE LETTUCE CUPS

Steps:

• Prepare the mushrooms: Soak the mushrooms in the hot water in a small heatproof bowl until reconstituted, about 20 minutes. Chop into small dice and reserve.
• Prepare the crispy noodles: Heat 3 to 4 inches of canola oil in a medium saucepan or high-sided skillet until 365 degrees F.
• Break up the vermicelli into 2 batches. Fry each batch, carefully flipping once about halfway through, until puffed, about 2 minutes; drain on paper towels. Reserve for garnish.
• Heat a 9- to 11-inch skillet over high heat for about a minute. Swirl in the 2 tablespoons oil to coat the bottom. Add the garlic and ginger and cook, stirring, until browned, 20 to 30 seconds. Add the ground pork, press flat with a spatula and cook, undisturbed, until the bottom starts to brown. Break apart and press down to repeat the process until the pork is 60% browned.
• Stir in the onions, water chestnuts and mushrooms and cook, stirring, until the pork is about 90% cooked through and the pork mixture smells amazing, 1 to 2 minutes.
• Stir in the mushroom soy sauce, oyster sauce, rice wine and pepper and cook, continuing to work it all together, until thoroughly combined, about 1 minute. Remove from the heat while you prepare the lettuce.
• Cut the core out of the head of lettuce and discard, then cut the head in half through the core. Discard a few outer leaves until you pull out about a dozen nice leaves. Place those leaves on a large platter. Fill each lettuce cup with about 1/2 cup of the pork mixture then garnish with the scallions and about 1/4 cup of the crispy noodles on top.

CHINESE MINCED PORK IN LETTUCE CUPS

Steps:

• Cut lettuce ahead of time into cup shapes to have it ready; choose leaves towards the center of the head of lettuce.
• Use kitchen shears to cut any shapes needed, if necessary; set aside to chill.
• Saute pork in a large skillet until it is browned.
• Remove meat from skillet and drain off any fat.
• Add onions to skillet and cook for 5 minutes or until tender, then stir in garlic and ginger.
• Add wine and pork to the skillet and stir until wine reduces.
• Add hoisin, oyster and soy sauces, stirring to mix well.
• Stir in water chestnuts and cilantro and heat through.
• Place on platter and garnish with toasted pine nuts.
• Serve meat with lettuce cups.