Martin Yans Lettuce Cups Recipes

MARTIN YAN'S LETTUCE CUPS

Martin Yan's Lettuce Cups image

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

Ingredients

1/2 lb ground turkey (or minced chicken)
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon dry sherry or 1 tablespoon rice wine
2 tablespoons cooking oil
1 teaspoon minced ginger
6 dried black mushrooms
1 small carrot, cut into l/ 4-inch cubes
1 small zucchini, cut into l/ 4-inch cubes
1 cup diced water chestnut
12 leaves small iceberg lettuce, cups
hoisin sauce
3/4 cup coarsely chopped toasted walnuts (optional)
Asian chili sauce (optional)

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.

CHICKEN LETTUCE CUPS (MARTIN YAN)

Chicken Lettuce Cups (Martin Yan) image

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

Ingredients

2 dried black mushrooms
1/2 lb ground chicken or 1/2 lb ground turkey
1 1/2 teaspoons cornstarch
2 teaspoons chinese rice wine or 2 teaspoons dry sherry
1/4 cup hoisin sauce
2 teaspoons soy sauce
1/2 teaspoon chili-garlic sauce
1 teaspoon sesame oil
1 tablespoon vegetable oil
1 teaspoon minced ginger
1 -2 garlic clove, minced
1/2 red bell pepper, finely chopped
1/2 cup finely chopped water chestnut
2 teaspoons chopped fresh cilantro
8 small iceberg lettuce cups

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

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