Oriental Lettuce Wraps Recipes

Steps:

• In a large skillet, heat oil over medium heat. Add turkey; cook 6-8 minutes or until no longer pink, breaking into crumbles. Add jalapeno, green onions and garlic; cook 2 minutes longer. Stir in basil, lime juice, soy sauce, chili garlic sauce and sugar; heat through., To serve, place turkey mixture in lettuce leaves; top with cucumber, carrot and bean sprouts. Fold lettuce over filling.

Steps:

• Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
• Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
• Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

Steps:

• 1 head Boston lettuce, leaves separated, cleaned and dried In a skillet over medium-high heat, add the vegetable oil and saute beef until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.

Steps:

• Brown the chicken in the oil in large skillet.
• Add soy, sweet chili /mae ploy sauce, sesame seeds, pine nuts, rice vinegar, garlic,and ginger.
• Cook one minute.
• Wrap in lettuce leaves with chopped peanuts and cilantro.

Steps:

• Wash the lettuce, dry, and separate the leaves. Set aside.
• To make sauce, mix together soy sauce,oyster sauce and sherry; set aside.
• Heat oil in a non-stick frying pan on high heat. Add the garlic, ginger, and onions fry until the garlic and ginger are aromatic.
• Add meat, stir-fry until meat crumbles and no longer pink (5 minutes).
• Add carrot, zucchini, mushrooms,rice and sauce ingredients; stir fry about 3 minutes.
• Stir together cornstarch & water and add to the sauce, stirring to thicken.
• Lay out a lettuce leaf and spoon a heaping teaspoon of the chicken and vegetable/sauce mixture into the middle.
• The lettuce wraps are designed to be eaten "taco-style," with the lettuce/chicken mixture folded into a package.
• Continue with the remainder of the chicken and lettuce leaves. Serve with the dipping sauces on the side.
• Hoisin sauce
• Teriyaki sauce
• Hot chilli sauce.