Martin Yans Lettuce Cups Recipes

MARTIN YAN'S LETTUCE CUPS

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)

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.