GROUND PORK, WATER CHESTNUTS AND CRISPY NOODLE LETTUCE CUPS
Lettuce cups with savory, sweet pork and crunchy noodles are a favorite in Chinese-American restaurants. They are also incredibly easy to cook at home! The new-to-some ingredient here is mushroom soy sauce. Most soy sauces are one-note salty and need supporting characters, like sugar, to balance them. They can also lack deep savoriness. Mushroom soy sauce is a smooth, rich and caramel-like sauce that really gives body and balance to a dish. Here, I like to make platters of the filling and lettuce separately for parties or just serve them individually prepared for a fancy starter or meal.
Provided by Jet Tila
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
MINCED PORK & MUSHROOMS IN LETTUCE CUPS
A great appetiser that has never failed me! Recipe can be prepared hours ahead and stir-fry to reheat before serving.
Provided by Cook Food Mood
Categories Pork
Time 45m
Yield 8 rolls, 4 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 332.4, Fat 19.1, SaturatedFat 5.4, Cholesterol 71.2, Sodium 1207.6, Carbohydrate 15.8, Fiber 2.9, Sugar 4.2, Protein 25.6
PORK STUFFED MUSHROOMS
Make and share this Pork Stuffed Mushrooms recipe from Food.com.
Provided by Lynne G
Categories Vegetable
Time 40m
Yield 12 mushrooms
Number Of Ingredients 9
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.
Nutrition Facts : Calories 56.6, Fat 3.7, SaturatedFat 1.3, Cholesterol 12, Sodium 264.2, Carbohydrate 2.1, Fiber 0.6, Sugar 0.8, Protein 4.2
LETTUCE CUPS WITH PORK AND QUINOA IN PEANUT SAUCE
Provided by María Del Mar Sacasa
Categories Appetizer Kid-Friendly Dinner Lunch Spring Summer Healthy Low Cholesterol Dairy Free Tree Nut Free Small Plates
Yield 4 Servings
Number Of Ingredients 19
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.
PORK & CHILLI LETTUCE CUPS
Take the stress out of entertaining by getting ahead on your party nibbles. The filling in these pork lettuce cups can be frozen for up to two months
Provided by Shivi Ramoutar
Categories Snack, Starter
Time 40m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 42 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.5 grams sugar, Protein 4 grams protein, Sodium 0.2 milligram of sodium
More about "minced pork mushrooms in lettuce cups recipes"
PORK MINCE LETTUCE CUPS | HEALTHY DINNER RECIPES - HEART …
From heartfoundation.org.nz
Servings 4Total Time 1 hrCategory Dinner
PF CHANG-INSPIRED GROUND PORK LETTUCE CUPS
From spoonfulofnola.com
SIMPLE STUFFED MUSHROOMS WITH MINCED PORK - TASTY …
From tastykitchen.com
CHINESE LETTUCE WRAPS (SAN CHOY BOW ) - RECIPETIN EATS
From recipetineats.com
5/5 (93)Total Time 20 minsCategory Appetizer, DinnerCalories 253 per serving
MOO SHU PORK IN LETTUCE CUPS RECIPE - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 3Difficulty Easy
PORK, MUSHROOM & PEPPER LETTUCE CUPS - BLUE APRON
From
4.3/5 (74)Total Time 35 minsCuisine ChineseCalories 530 per serving
10 BEST MINCED PORK AND MUSHROOM RECIPES | YUMMLY
From yummly.com
CHINESE MINCED PORK AND VEGETABLES IN LETTUCE CUPS
From scmp.com
STICKY MUSHROOM & PORK IN LETTUCE CUPS | AUSTRALIAN MUSHROOMS
From australianmushrooms.com.au
SPICY PORK LETTUCE CUPS | NEW WORLD
From newworld.co.nz
MINCED PORK IN LETTUCE WRAP (SAN CHOY BAO) - LEE KUM KEE
From uk.lkk.com
MINCED PORK IN LETTUCE CUPS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PORK MINCE LETTUCE CUPS | VEGETABLES.CO.NZ
From vegetables.co.nz
MINCED PORK, LEEK AND MUSHROOM PIE WITH A SHORT CRUST PASTRY
From johannesworldoffood.wordpress.com
PORK LETTUCE CUPS RECIPE - LOVEFOOD.COM
From lovefood.com
HOW-TO-MAKE-NO-MEAT BEAN CHILI - CHICAGO SUN-TIMES
From chicago.suntimes.com
MOO SHU PORK LETTUCE CUPS RECIPE - HOME CHEF
From homechef.com
You'll also love