Martin Yan's Lettuce Cups
photo by Marla Swoffer
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
2-4
ingredients
- 1⁄2 lb ground turkey (or minced chicken)
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon dry sherry or 1 tablespoon rice wine
- 2 tablespoons cooking oil
- 1 teaspoon minced ginger
- 6 dried black mushrooms
- 1 small carrot, cut into l/ 4-inch cubes
- 1 small zucchini, cut into l/ 4-inch cubes
- 1 cup diced water chestnut
- 12 leaves small iceberg lettuce, cups
- hoisin sauce
- 3⁄4 cup coarsely chopped toasted walnuts (optional)
- Asian chili sauce (optional)
directions
- 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.
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Reviews
-
Made these last week and we really enjoyed these. I think I ended up using Vermouth 'cause its all I had. I also skipped the mushrooms. I didn't use the oyster sauce 'cause it isn't koosher but I did use a hoisin sauce in place of it and added extra because we love it. I also used bagged shredded carrots. Easy to make and very yummy. Seved this with jasmine rice that I tossed with sesame oil and sesame seeds. My 7 year old liked the left over mixture (no lettuce) for lunch with the rice one day and in a wrap the next. Thanks for posting.
RECIPE SUBMITTED BY
Marla Swoffer
Novato, California