Moo Shu Lettuce Cups Recipes

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MOO SHU LETTUCE CUPS



Moo Shu Lettuce Cups image

I took ordinary ground beef and turned it into a new classic. Sweet and savory flavors that make this dish a dinnertime favorite. We love the meat mixture served in flour tortillas, too! -Christine Keating, Norwalk, California

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 4 servings.

Number Of Ingredients 16

1/4 cup apricot preserves
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon honey
1/2 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes, optional
1 pound lean ground beef (90% lean)
1/2 cup chopped onion
3 garlic cloves, minced
1 teaspoon minced fresh gingerroot
1 cup sliced fresh mushrooms
1 medium carrot, diced
1 celery rib, diced
1/2 cup chopped sweet red pepper
12 Bibb lettuce leaves
Sliced green onions

Steps:

  • Mix first 5 ingredients and, if desired, pepper flakes. In a large skillet, cook and crumble beef with onion, garlic and ginger over medium heat until no longer pink, 5-7 minutes. Transfer to a 3- or 4-qt. slow cooker. Add mushrooms, carrot, celery and pepper; stir in sauce mixture., Cook, covered, on low until vegetables are tender and flavors are blended, 3-4 hours. Serve in lettuce leaves; sprinkle with green onions.

Nutrition Facts : Calories 311 calories, Fat 11g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 744mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 2g fiber), Protein 25g protein.

MOO SHU PORK LETTUCE CUPS WITH CRISPY ONIONS



Moo Shu Pork Lettuce Cups with crispy onions image

Leave the pancakes to the breakfast table; this moo shu brings the crunch as well as the flavor. Succulent pork, umami mushrooms, and slaw hit right, in whatever form, but in crispy lettuce it hits just right. Pancakes with breakfast syrup, moo shu with lettuce cups... and this dinner right in your box.

Provided by Chef Maija Barnes

Time 15m

Yield 2 servings

Number Of Ingredients 9

1 Head of Butter Lettuce
10 oz. Ground Pork
6 oz. Button Mushrooms
4 oz. Slaw Mix
Info 2 fl. oz. Teriyaki Glaze
2 Green Onions
Info ½ oz. Crispy Fried Onions
Info ⅕ fl. oz. Soy Sauce
1½ tsp. Cornstarch

Steps:

  • Before You Cook If using any fresh produce, thoroughly rinse and pat dry If lettuce arrives wilted, soak in icy cold water, 5 minutes, then thoroughly pat dry Ingredient(s) used more than once: green onions Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using 20 oz. ground pork, follow same instructions as 10 oz. ground pork, working in batches, if necessary. If using ground turkey, follow same instructions as ground pork in Step 1, breaking up turkey until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes. If using whole chicken breasts, pat dry, and, on a separate cutting board, cut into 1" dice. Follow same instructions as ground pork in Step 1, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using shrimp, pat dry and follow same instructions as ground pork in Step 1, cooking until shrimp reaches minimum internal temperature, 2-3 minutes per side. 1 Start the Filling Trim and thinly slice green onions on an angle, keeping white and green portions separate.Place a large non-stick pan over medium-high heat.Add 1 tsp. olive oil, white portions of green onions, ground pork, 1/4 tsp. salt, and a pinch of pepper to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.While pork cooks, continue recipe. 2 Prepare the Ingredients Separate leaves of lettuce for cups.Cut mushrooms into 1/4" slices.In a mixing bowl, combine cornstarch and 2 Tbsp. water until dissolved. Set aside. 3 Finish the Filling Add mushrooms, slaw mix, teriyaki glaze, soy sauce, and cornstarch-water mixture to hot pan. Stir occasionally until vegetables soften and sauce thickens, 2-3 minutes.Remove from burner. 4 Assemble Lettuce Cups and Finish Dish Place lettuce cups on clean work surface. Layer two cups for extra structural support. Divide filling evenly among lettuce cups. You should have about 5-6 cups total.Plate dish as pictured on front of card, garnishing with green portions of green onions and crispy onions. Bon appétit!

Nutrition Facts :

MOO SHU PORK



Moo Shu Pork image

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 10

3 tablespoons hoisin sauce, plus more for serving
3 tablespoons rice vinegar
2 cloves garlic, minced
Kosher salt and freshly ground pepper
1 3/4-pound pork tenderloin, trimmed and cut into thin strips
2 tablespoons vegetable oil
8 ounces shiitake mushrooms, stemmed and sliced
1 14-ounce bag coleslaw mix
1 bunch scallions, thinly sliced
12 Bibb lettuce leaves

Steps:

  • Whisk the hoisin sauce, vinegar, garlic and 1/2 teaspoon each salt and pepper in a large bowl. Add the pork and marinate 10 minutes.
  • Heat 1 tablespoon vegetable oil in a large skillet over high heat. Remove the pork from the marinade using tongs (reserve the marinade) and stir-fry until browned, about 4 minutes. Transfer the pork to a plate. Add 3 to 4 tablespoons water to the skillet, then pour the pan juices over the pork on the plate.
  • Add the remaining 1 tablespoon vegetable oil to the skillet; when hot, add the mushrooms and stir-fry until slightly golden, about 2 minutes. Add the coleslaw mix and cook until wilted, about 3 minutes. Add the pork, the reserved marinade and half of the scallions; stir-fry 2 more minutes. Season with salt and sprinkle with the remaining scallions. Serve the stir-fry in the lettuce leaves with more hoisin sauce.

WEIGHT WATCHERS MOO SHU LETTUCE WRAPS WITH A KICK



Weight Watchers Moo Shu Lettuce Wraps With a Kick image

This is a remake of a 4 point recipe. Added ingredients make it a 6 point. See the original at Recipe #130891. You can use Bibb, Bosten, or iceberg lettuce. If you cant find a serrano chile you can use a jalapeno

Provided by Chef JDecember28

Categories     Asian

Time 25m

Yield 8 lettuce cups, 4 serving(s)

Number Of Ingredients 12

1 lb lean ground beef, 95% fat-free
1 1/2 shallots, diced
2 tablespoons ginger, minced
2 garlic cloves, minced (2 tsp)
2 cups bok choy, thinly sliced
1 sweet red pepper, thinly sliced
1 serrano chili, seeded and finely chopped
2 tablespoons low sodium soy sauce
8 leaves lettuce
1/4 cup light soy sauce
4 teaspoons fish sauce
4 teaspoons sugar

Steps:

  • In a small bowl, combine soy sauce, fish sauce and sugar untill sugar dissolves. Set aside.
  • Heat a large skillet or wok over high until hot. Add oil and swirl to coat. Most important to do this step to prevent sticking.
  • Add shallot, ginger, garlic, chile, pepper, and bok choy. Stir until fragrant, about 1 or 2 minute.
  • Add meat and cook with a wooden spoon, breaking up meat until almost cook thru, about 5 minute.
  • Add half the sauce and stir until meat is done, about 2 minute.
  • Serve in lettuce leaves with remaing sauce.

Nutrition Facts : Calories 264.9, Fat 11.7, SaturatedFat 4.7, Cholesterol 73.7, Sodium 1891.3, Carbohydrate 12.8, Fiber 1.7, Sugar 6.8, Protein 26.9

MOO SHU BEEF LETTUCE CUPS - 4 POINTS



Moo Shu Beef Lettuce Cups - 4 Points image

I made this recently and even my 9 year old daughter loved it! She has requested it again since then. This is a great recipe for Weight Watchers, Core or Points. It equals 4 points per serving, 2 lettuce cups per serving.

Provided by Pam-I-Am

Categories     Meat

Time 35m

Yield 8 lettuce cups, 4 serving(s)

Number Of Ingredients 10

1 lb lean ground beef
1 cup yellow onion, thinly sliced
2 tablespoons ginger, minced
2 garlic cloves, minced
2 cups bok choy, thinly sliced
1 sweet red pepper, thinly sliced
2 cups button mushrooms, sliced (about 10)
2 tablespoons low sodium soy sauce
8 leaves bibb lettuce
cooking spray

Steps:

  • Brown ground beef, onion, ginger and garlic in a skillet on medium heat. Break meat up as it cooks.
  • When beef is browned, add bok choy, pepper, mushrooms and soy sauce and cook until bok choy is wilted, about 3-5 minutes.
  • Clean and dry bibb lettuce leaves.
  • When beef mixture is done, spoon 1/2 cup of beef mixture into each lettuce leaf. Yields 2 filled leaves per serving.
  • Serve with extra soy sauce if desired.

Nutrition Facts : Calories 254.7, Fat 11.9, SaturatedFat 4.7, Cholesterol 73.7, Sodium 403, Carbohydrate 11.3, Fiber 2.5, Sugar 4.3, Protein 26

MOO SHU LETTUCE CUPS



MOO SHU LETTUCE CUPS image

Categories     Sandwich     Pork     Side     Fry     Quick & Easy     Spring     Healthy     Drink

Yield 4

Number Of Ingredients 10

1 spray cooking spray
1 lb uncooked lean ground beef or pork
1 cup uncooked yellow onions, thinly sliced
2 tbsp fresh ginger root, minced
2 cloves garlic, minced
2 cup uncooked bok choy, thinly sliced
1 medium sweet red pepper, thinly sliced
2 cups button mushrooms, thinly sliced
2 tbsp low sodium soy sauce
8 leaves bibb lettuce

Steps:

  • Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add beef/pork, onion, ginger and garlic and cook until meat is browned and onion is soft, breaking up meat as it cooks, about 5 to 7 minutes. Add bok choy, pepper, mushrooms and soy sauce, and cook until bok choy is wilted and pepper is tender-crisp, about 3 to 5 minutes. Spoon 1/2 cup meat mixture into each lettuce leaf. Yields 2 filled leaves per serving. Serve with extra soy sauce if desired.

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