Thai Turkey Lettuce Cups Food

THAI TURKEY LETTUCE WRAPS

Steps:

• MAKE THE FILLING: Heat the oil in a large skillet over medium-high heat. Add the garlic, ginger, scallion whites, and seafood seasoning. Cook until the vegetables start to brown, about 5 minutes. Add the turkey and cook, breaking up with a wooden spoon, until golden, about 5 minutes. Stir in the fish sauce and scallion greens and cook until the liquid is almost completely absorbed, about 5 minutes. Stir in the pineapple, cilantro, and lime juice. Remove from the heat.
• SERVE: Spoon the filling over the hot cooked rice and serve with lime wedges and lettuce leaves to make lettuce wraps.

ASIAN TURKEY LETTUCE CUPS

Steps:

• In a small bowl, whisk soy sauce, sugar, sesame oil and, if desired, chili sauce until blended. In a large skillet, cook turkey and celery 6-9 minutes or until turkey is no longer pink, breaking up turkey into crumbles; drain., Add ginger and garlic to turkey; cook 2 minutes. Stir in soy sauce mixture, water chestnuts and carrot; cook 2 minutes longer. Stir in rice; heat through. Serve in lettuce leaves.

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.

THAI CHICKEN LETTUCE CUPS

Steps:

• Place chicken in food processor; pulse until coarsely ground.
• Heat a large nonstick skillet over medium heat.
• Add chicken, broth and ginger to pan; cook 8 minutes or until chicken is done.
• Drain well, transfer to a large bowl.
• Add water chestnuts, red onion, green onions, cilantro, lime juice, sugar/splenda, fish sauce and salt to bowl; toss well.
• Place 1/3 c chicken mixture into each lettuce leaf.
• Serve with peanuts and serrano.

THAI TURKEY LETTUCE WRAPS

Steps:

• Toast sesame seeds in a low oven until lightly browned and set aside in a custard cup.
• Finely chop cilantro and set aside in another custard cup.
• After rinsing and trimming green onions, coursely chop both whites and greens.
• Combine onions, lime juice, soy sauce, sugar and cayenne into medium bowl and set aside.
• Rinse and dry lettuce leaves.
• Put ground turkey into a pot and cover with several inches of water.
• Bring to a boil, chopping turkey into crumbles as the water heats.
• Cook about 5 minutes or until turkey is done.
• Drain all water from turkey (I use a colander).
• Stir turkey into other ingredients in medium bowl and combine well.
• To serve: put cilantro, sesame seeds, meat mixture, and lettuce leaves on the table where each person can assemblehis/her "wrap".

THAI CHICKEN LETTUCE CUPS

Steps:

• In a 1-1/2-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until a thermometer inserted in chicken reads 165°, about 2-1/2 hours. Remove chicken; shred with 2 forks. Return to slow cooker. Stir in 1-1/2 cups basil and hoisin sauce; heat through., Serve in lettuce leaves with rice, green onions, carrots, radishes and remaining basil. Freeze option: Freeze cooled chicken mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.