Chinese Lettuce Wraps Recipes

CHINESE LETTUCE WRAPS

Steps:

• In a bowl with your hands, mix turkey, honey, 1 Tablespoon each, coconut aminos (soy sauce, or tamari) vinegar, garlic and ginger root until just combined. Marinate ground meat mixture 15 minutes. Meanwhile prepare the sauce.
• In a small bowl whisk together Worcestershire sauce, chicken broth, sugar, cornstarch, remaining 3 Tablespoons coconut aminos (soy sauce or tamari) and remaining 2 Tablespoons vinegar. Set aside.
• In a wok or large non-stick skillet, heat 1 Tablespoons coconut oil over moderately high heat until hot, but not smoking. Saute turkey mixture, stirring and breaking up lumps, until just cooked through, about 3-4 minutes. With a slotted spoon, transfer turkey mixture to clean bowl.
• Wipe wok. Reheat wok over medium high heat with additional Tablespoon coconut oil. When hot, stir fry mushrooms, water chestnuts and snow peas, about 1-2 minutes.
• Return ground meat to wok, and add sauce mixture, stirring until sauce is thickened, and snow peas are tender, about 2-3 minutes. Remove wok or skillet from heat and stir in sesame oil.
• Adjust seasoning to taste with salt and pepper. Serve with mint and cilantro leaves in lettuce cups.
• Serves 4-6 as a main course

ASIAN LETTUCE WRAPS

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.

ASIAN LETTUCE WRAPS

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.

ASIAN LETTUCE WRAPS

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.

CHINESE LETTUCE WRAPS

Steps:

• Add oil to a large skillet and bring to medium high heat. Add in turkey and cook until browned. Add in peas, carrots and chestnuts. Stir and cook until everything is completely cooked.
• Add in sauce. Bring sauce to a simmer and stir until everything is evenly coated in sauce. Turn off heat.
• Dish out filling onto lettuce leaves.

ASIAN-INSPIRED CHICKEN LETTUCE WRAPS

Steps:

• Set 2 to 3 tablespoons green onions aside for garnish. Combine remaining green onions, water chestnuts, hoisin sauce, soy sauce, Sriracha, rice vinegar, ginger, and red pepper flakes in a bowl.
• Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add ground chicken, garlic, and sesame oil. Cook and stir until chicken is crumbly and no longer pink, 5 to 10 minutes.
• Add hoisin mixture to the skillet and cook until heated through, about 5 minutes. Season with salt and pepper.
• Fill lettuce leaves with chicken mixture and top with reserved green onions.

CHINESE CHICKEN LETTUCE WRAPS

Steps:

• Preheat a large skillet or wok to high.
• Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2.
• Add mushrooms and cook another minute or two.
• Add salt and pepper to season, then garlic and ginger. Cook a minute more.
• Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture.
• Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly.
• Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side.
• Add wedged oranges to platter to garnish.
• To eat, pile spoonfuls into lettuce.

CHINESE SPICY BEEF LETTUCE WRAPS

Steps:

• Spray large, heavy skillet with nonstick cooking spray. In skillet set over medium-high heat, brown ground beef; drain if necessary.
• Add garlic, sherry, soy sauce, sesame oil, chili paste, five-spice powder, white part of green onions, water chestnuts and minced chile. Turn down heat and simmer about 10 minutes.
• Add cornstarch-water mixture to beef mixture and stir until it thickens slightly. Add green part of green onions and cook just until heated through (onion tops will lose their bright green color if cooked too long).
• Separate lettuce leaves, wash and pat dry. Arrange lettuce cups on platter and serve alongside beef mixture.
• Serve with my Sweet Soy Dipping Sauce (#144178) A must-have for the lettuce wraps !