Oriental Lettuce Wraps Recipes

Steps:

• Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
• Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
• Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

Steps:

• 1 head Boston lettuce, leaves separated, cleaned and dried In a skillet over medium-high heat, add the vegetable oil and saute beef until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.

Steps:

• Combine the rice and 1 1/2 cups water in a medium saucepan; bring to a simmer over medium-high heat and cook until most of the water is absorbed, about 4 minutes. Reduce the heat to low; cover and continue cooking until all of the water is absorbed, about 12 more minutes. Uncover and transfer to a large bowl to cool slightly.
• Preheat a large grill pan or grill over medium heat and brush with oil. Combine 2 tablespoons soy sauce, the vegetable oil, 1 1/2 teaspoons Sriracha and 1 teaspoon ginger in a bowl; rub all over the pork. Transfer the pork to the grill pan; cook about 8 minutes per side for medium doneness. Transfer to a cutting board and let rest 5 minutes; thinly slice.
• Stir the remaining 2 tablespoons soy sauce, 1 1/2 teaspoons Sriracha and teaspoon ginger into the rice. Add the carrots, cucumber, lime juice and brown sugar and toss. Serve the rice and pork in the lettuce leaves; top with cilantro and drizzle with more Sriracha. Serve with lime wedges.

Steps:

• In a large skillet, heat oil over medium heat. Add turkey; cook 6-8 minutes or until no longer pink, breaking into crumbles. Add jalapeno, green onions and garlic; cook 2 minutes longer. Stir in basil, lime juice, soy sauce, chili garlic sauce and sugar; heat through., To serve, place turkey mixture in lettuce leaves; top with cucumber, carrot and bean sprouts. Fold lettuce over filling.

Steps:

• Cook crumbles, dressing and garlic in large nonstick skillet on medium heat 5 min., stirring occasionally.
• Add cabbage and onions; cook and stir 3 min. or until crumbles are heated through (160ºF) and cabbage is wilted.
• Spoon onto lettuce leaves; roll up tightly.

Steps:

• In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.
• Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste.
• To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.

Steps:

• Heat 1 tbsp olive oil in a large pan. Add in the ground beef and break it apart with a cooking spoon into smaller pieces. Season with salt and pepper to taste and cook till no longer pink. Set aside on a separate plate.
• In the same pan, cook the onion, garlic, and ginger for 3-4 minutes. Add the meat and water chestnuts into the pan.
• Stir in the hoisin sauce and soy sauce and cook everything together for a few minutes.
• To serve, place the meat mixture in the lettuce cups and top with shredded carrots, peanuts, sesame seeds, green onion, and extra hoisin sauce.

Steps:

• Whisk together first five ingredients until smooth. In a large skillet, cook and crumble turkey with carrot over medium-high heat until no longer pink, 6-8 minutes; drain. Add ginger and garlic; cook and stir 1 minute. Stir in sauce mixture, water chestnuts, snow peas and green onions; heat through., Serve in lettuce leaves. If desired, drizzle with additional hoisin sauce.

Steps:

• In a small bowl, soak mushrooms in warm water until softened, about 15 minutes. Drain, chop and set aside.
• In another bowl, combine ground chicken/turkey, cornstarch and wine; mix well and let stand for 10 minutes.
• Make the sauce by combining hoisin sauce, peanut butter, peanuts, soy sauce, chili powder, ginger and sesame oil. Set aside.
• Pull off the outerleaves of the head of lettuce, wash and set aside.
• Place a large skillet over high heat until hot. Add vegetable oil, swirling to coat pan. Add garlic and green onion and cook for about 15 seconds. Then add chicken mixture until crumbly and no longer pink which is about 2 minutes. Add red pepper, water chestnuts and mushrooms and cook another 1-2 minutes until the pepper is slightly soft.
• Mix the meat mixture with the sauce and put in bowl to transfer to table. Put the lettuce leafs on the table. Let everyone take a leaf, put some meat mixture in it, wrap, it up and it's time to eat!