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.
MINCED CHICKEN LETTUCE CUPS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 7
Steps:
- Separate and remove leaves from lettuce stalk. Wash under cold water and place on paper towels to dry.
- Place your four chicken breasts in a pre-heated 400-degree oven for 20 minutes or until chicken is cooked through. Remove chicken and let cool. Remove skin and bones from the chicken and cut into small cubes.
- Roast peanuts until golden brown. Set aside and cool. Crush the peanuts in the plastic bag with a meat tenderizer and dice the mango.
- In a bowl combine diced mango, jalapeno, peanuts and limejuice. Add chicken. With a tablespoon fill the lettuce cups with the chicken mixture, fold over and gently tie with a long piece of fresh chives and serve.
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
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
ASIAN LETTUCE WRAPS
Delicious and bursting with flavor, Asian lettuce wraps are a great idea for entertaining or a family style meal. Each person can build their own fresh, delicious wrap. Just be sure to have plates or napkins available since the mixture can sometimes drip a little. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito and enjoy!
Provided by Rachel Castro
Categories Appetizers and Snacks Wraps and Rolls
Time 35m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 388 calories, Carbohydrate 24.3 g, Cholesterol 68.9 mg, Fat 22.3 g, Fiber 4.7 g, Protein 23.4 g, SaturatedFat 7.2 g, Sodium 579.6 mg, Sugar 9.6 g
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