Wednesday, March 3, 2010
Asian Lettuce Cups
This one is a tasty Asian dish that is a change of pace from your run-of-the-mill stir fry. Or maybe stir-fry isn't run-of-the-mill, but it seems like whenever I want Asian, I turn to stir-fry, forgetting all about these poor, tasty lettuce cups. You can serve these as an appetizer ahead of a bigger Asian feast if you're having guests. But for just 2 people, it is more than enough food for an entree with maybe some rice or pot stickers or egg rolls on the side.
1/2 Lb. Ground Turkey
1 tsp Oyster Sauce
1/2 tsp Soy Sauce
2 tsp Canola Oil
1 tsp Minced Ginger
1 Carrot, Diced (about 3/4 Cup)
1 Small Zucchini, Diced (about 3/4 Cup)
3/4 Cup White or Shiitake Mushrooms, Chopped
1 Cup Water Chestnuts, Diced
1 tsp Sesame Oil
1 Tbsp Dry Sherry
Butter or Iceberg Lettuce Leaves
Asian Chili Sauce or Chili Garlic Sauce
Place meat in a bowl with oyster and soy sauces. Stir to coat and let stand for about 10 minutes, while you chop the veggies.
Place a wok or frying pan over high heat until hot. Swirl the canola oil around the pan, and add the ginger. Cook, stirring constantly, until fragrant, about 10 seconds. Add the meat and cook until no longer pink, stirring to crumble, about 5 minutes. Add the carrots, zucchini, mushrooms and water chestnuts and stir-fry until the vegetables are crisp-tender, about 2 or 3 minutes. Stir in the sesame oil and sherry.
To serve, spoon the meat mixture into a lettuce leaf. Top with hoisin or chili sauce as desired, roll or fold and eat with your hands.
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