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.
CHICKEN LETTUCE CUPS (MARTIN YAN)
Make and share this Chicken Lettuce Cups (Martin Yan) recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, soak the mushrooms in warm water to cover until softened, about 15 minutes; drain.
- Discard the stems, and coarsely chop the caps; set aside.
- In a bowl, mix the chicken, cornstarch, and wine together; let stand for 10 minutes.
- Make the sauce-combine all the sauce ingredients in a small bowl; set aside.
- Place a stir-fry pan over high heat until hot; add in oil, swirling to coat the sides.
- Add in ginger and garlic; cook until fragrant, about 15 seconds.
- Add in chicken mixture; stir fry until crumbly and no longer pink, about 2 minutes.
- Add in bell pepper, water chestnuts, and mushrooms; stir-fry until the bell pepper is soft, 1-2 minutes; stir in cilantro; transfer to a serving plate.
- To serve-arrange the lettuce cups on a plate alongside the sauce and the chicken mixture.
- To eat-spread a little sauce in the lettuce cup, spoon in some of the chicken mixture, fold the lettuce around the filling, and eat the packet out of hand.
Nutrition Facts : Calories 177.4, Fat 6.9, SaturatedFat 1.2, Cholesterol 40.2, Sodium 472.8, Carbohydrate 14.6, Fiber 1.5, Sugar 6.2, Protein 13.6
CALIFORNIA LETTUCE CUPS
Provided by Giada De Laurentiis
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small bowl whisk together the lime juice, olive oil, 1/2 teaspoon of the salt, and the black pepper. Set aside.
- Cut the grapefruits into segments: For each grapefruit, slice off the top and the bottom; set the grapefruit on one of the flat sides and cut off the peel and pith, following the curve of the flesh. Working over a medium bowl, use a paring knife to carefully cut down the sides the segments, releasing them from the membranes and into the bowl. Discard the membranes.
- Halve and pit the avocadoes, then scoop out the flesh using a large spoon. Dice into bite-size pieces and add the avocado to the bowl with the grapefruit segments. Add the almonds, chile, cilantro, the remaining 1/4 teaspoon salt and the dressing, and toss gently. Spoon the mixture into the lettuce leaves and serve.
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.
TOMATO AND BACON SALAD IN BIBB LETTUCE CUPS
This is a simple, tasty salad or appetizer with a nice presentation. You can also use endive instead of the Bibb lettuce. From Gourmet, this will make 24 appetizers.
Provided by lazyme
Categories Vegetable
Time 15m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl toss together tomatoes, bacon, onion, oil, vinegar, and salt and pepper to taste. Spoon mixture into lettuce leaves and sprinkle with shredded basil.
- Serve lettuce cups on a platter garnished with basil sprigs.
Nutrition Facts : Calories 25.9, Fat 2.1, SaturatedFat 0.5, Cholesterol 1.4, Sodium 18.6, Carbohydrate 1.4, Fiber 0.5, Sugar 0.8, Protein 0.7
SPICY BEEF IN LETTUCE CUPS
Just about any large leaf lettuce can be used to create cups or folded packets for this spicy Szechuan-style dish of ground beef. The filling is also good on flour tortillas or pita pockets with shredded lettuce. It makes a great warm weather light dinner, perfect for sharing with friends! This recipe was printed in the food section of the December 17, 2008 Houston Chronicle and was adapted from "Quick and Easy Chinese".
Provided by Leslie in Texas
Categories Meat
Time 32m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl,combine soy sauce,sherry,cornstarch, sugar and salt; stir well and set aside.
- In a medium bowl, use a spoon to break up the ground beef; gently mix in soy-sauce mixture. Set aside 10 to 15 minutes.
- Heat wok or large, deep skillet over medium-high heat until very hot.
- Add oil and swirl to coat pan; add ginger and garlic.
- Cook for about 1 minute, stirring, until fragrant but not browned.
- Crumble in beef, and use spatula or large slotted spoon to break it up and spread meat over pan to help it cook evenly.
- Cook until it changes color on one side, 1 to 2 minutes.
- Turn meat and cook another minute undisturbed.
- Toss well, using a spatula to break up any large chunks.
- When meat is cooked, add pepper flakes and scallions, then toss well.
- Add sesame oil and remove from heat, tossing until sesame oil is well blended.
- Transfer meat to serving plate; serve hot,warm or at room temperature.
- Arrange lettuce cups on serving platter; fill each with a spoonful of beef or provide lettuce cups and plate of beef and let guests assemble lettuce packets themselves.
Nutrition Facts : Calories 317.2, Fat 16.2, SaturatedFat 3.7, Cholesterol 36.9, Sodium 1127.3, Carbohydrate 22.2, Fiber 3.7, Sugar 4.9, Protein 15.5
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