Thai Lettuce Bundles Recipes

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THAI LETTUCE WRAPS



Thai Lettuce Wraps image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 17

1/3 cup hoisin sauce
1/3 cup soy sauce
2 tablespoons grated ginger
1 tablespoon Sriracha
1 tablespoon rice wine vinegar
3 cloves garlic, grated
2 boneless, skinless chicken breasts, cut into strips
2 tablespoons chopped peanuts
2 tablespoons chopped fresh cilantro
8 butter lettuce leaves
1 cup bean sprouts
1 cup thinly sliced red cabbage
1 cup julienned carrots
1 cup cucumber slices
1 cup cooked thin rice noodles
1/3 cup sweet chili sauce
1/3 cup hoisin sauce

Steps:

  • For the chicken and marinade: Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken strips and marinate, refrigerated, for 2 hours.
  • Heat a grill pan over high heat.
  • Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side. Transfer to a serving platter and sprinkle with the peanuts and cilantro.
  • For the lettuce and fillings: Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.
  • To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then roll them up and eat!

THAI BASIL TOFU LETTUCE CUPS



Thai Basil Tofu Lettuce Cups image

Provided by Jeff Mauro, host of Sandwich King

Time 3h15m

Yield 12 servings

Number Of Ingredients 22

2 red bell peppers, diced
1/2 cup rice wine vinegar
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 shallots, minced
4 cloves garlic, minced
3 tablespoons grated ginger
4 packages extra-firm tofu, pressed on a wire rack for at least 1 hour and up to 24
1 tablespoon Asian hot sauce, such as Sriracha
1 tablespoon salt
2 tablespoons fish sauce
1 tablespoon rice wine vinegar
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 1/2 cups Thai basil, chopped
Salt
1/2 cup Thai basil, cut in chiffonade
2 cups cashews, roughly chopped
1/4 cup thinly sliced scallions
3 heads green leaf lettuce, cleaned and trimmed
Plum sauce, for serving

Steps:

  • Mix together the bell peppers and rice wine vinegar and marinate for 1 hour and up to a day in the refrigerator.
  • In a heavy-bottomed Dutch oven over medium heat, add the vegetable and sesame oils. Add the shallots, garlic and ginger and saute for 10 minutes, stirring frequently to avoid burning. Add the tofu by crumbling into small pieces and saute for 15 minutes more.
  • In the meantime, whisk together the hot sauce, salt, fish sauce, vinegar, sugar, soy sauce and hoisin and add to the tofu. Cook until the sauce thickens, 10 to 15 minutes. Turn off the heat and add the chopped Thai basil. Taste and adjust the seasoning, if necessary.
  • To serve, spoon the tofu mixture onto a piece of lettuce and top with the marinated peppers, cashews, scallions, the chiffonade Thai basil and a couple dots of plum sauce. For more heat, add a few drops of hot sauce.

THAI LETTUCE BUNDLES



Thai Lettuce Bundles image

These Thai Lettuce Bundles aren't just crunchy, delicious and elegant. They're also a Healthy Living recipe everyone can enjoy!

Provided by My Food and Family

Categories     Recipes

Time 10m

Yield Makes 24 servings, 1 bundle each.

Number Of Ingredients 7

1 cup grated carrots
1 cup bean sprouts
2 green onions, chopped
1 Tbsp. KRAFT Real Mayo
12 large Boston or romaine lettuce leaves, cut in half lengthwise
1/4 cup hoisin sauce
1 Tbsp. chopped dry roasted peanuts

Steps:

  • Mix carrots, bean sprouts, onions and mayo.
  • Spoon evenly onto lettuce leaves; roll up firmly but gently so as not to tear the lettuce. Secure with toothpicks, or tie closed with green onion ties.
  • Combine hoisin sauce and 1/4 cup water in small saucepan. Bring to boil. Remove from heat. Stir in peanuts. Serve with the lettuce bundles.

Nutrition Facts : Calories 15, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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