Asian Lettuce Cups With Turkey and Green Apple
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
-
Filling
- 1 lb ground turkey
- 1 teaspoon minced garlic
- 1⁄2 teaspoon grated gingerroot
- 1⁄2 red bell pepper, diced
- 2 scallions, chopped
- 1⁄2 yellow bell pepper, diced
- 1⁄2 green apple, diced
-
Toppings or Wrap
- 2 bunches cellophane noodles (those made with Mung Beans)
- 2 medium carrots (Use a vegetable peeler to peel cut carrot into paper thin strips. Use knife to further cut into supe)
- 1 head boston bibb lettuce, leaves washed and separated
-
The Sauce
- 1 1⁄2 tablespoons hoisin sauce (for GF, substitute tangerine marmalade or use a GF Hosisin Sauce)
- 1 teaspoon soy sauce (for GF, use wheat free tamari sauce)
- 1⁄2 teaspoon sesame oil
- 1 teaspoon rice wine vinegar
- 1⁄4 teaspoon ground pepper
- 1 dash sriracha sauce (aka "Rooster") (optional)
directions
- Fry noodles in a wok or saucepan (something not too wide at its base. the smaller the base width, the less oil you will need to use).
- Fill with about 2" of oil. While oil is heating to 375F, use your hands to separate the strands of the mung bean noodle into small clumps.
- When oil hot, fry one batch at a time.
- Should only take 10 seconds to fry. Remove, let drain paper towels.
- Dice all your vegetables and apple into very small pieces - try to get everything around the same size.
- Heat a wok or large skillet to high heat and add cooking oil.
- Add ground turkey and fry until 80% done.
- With spatula, make room in the center of pan to fry the aromatics.
- Just push the meat out of the way.
- Add a touch more cooking oil if needed.
- Fry garlic, ginger, scallions until fragrant, about 10 seconds.
- Add red bell, yellow bell; cook just a minute until vegetables are slightly softened.
- Add sauce ingredients. Mix well and heat through.
- Taste. Need more salt? (soy) sugar? (hoisin) heat? (hot sauce) zing? (rice wine vinegar). Don't over spice - you still want the flavor of the vegetables to come through. Don't over cook - the vegetables should still have texture and some crunch.
- Add apples. Toss to coat. Immediately remove.
- You don't want to "cook" the apples - keep them nice and crunchy.
- Serve with more rooster sauce, lettuce cups, fried noodles and shaved carrots.
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RECIPE SUBMITTED BY
Kitchen Witch Steph
Blacksburg, VA
A picture of me and my dear friend Liz. I'm on the left.
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I live in Blacksburg, Virginia with my husband and 3 young children, and one fat cat. I'm a stay at home Mom of an 8 year old girl, 5 year old boy, and 2 year old girl. They are all stinky rotten but I am terribly attached to them. Plus, they do put up with me. I guess I'll keep them.
Dinner preparation can be challenging with my toddler hanging on my leg but I still try to make a really nice meal. I enjoy cooking so much and though I could turn to more convenience foods to help me out, I just don't like to. My food is a source of pride for me. Some of my best memories are of my Mom in the kitchen. So, let the laundry pile up and the dust accumulate because I am spending my time in the kitchen.
I live in a close knit community and have an excellent support network of other Moms. There are a lot of good cooks in the bunch so there is a lot of recipe swapping. My MOPS group just sent a cookbook to the printer to make it back by the holidays. I helped with the editing.
Blacksburg may be small but the presence of Virginia Tech ensures that we have a constant ebb and flow of folks from all over the place. Small town meets global world. I'm originally from Indiana where I was raised to love basketball but have transitioned over to Hokie football. Sometimes our town IS that football team. Certainly, I love the tailgating and I feel at home among the ever present sea of orange and maroon. I love this place.
If I am eating out in Blacksburg, I'm most likely to be seen at Gillies's for breakfast, Cabo Fish Taco for lunch, and the Cellar for dinner.
RecipeZaar is the cooking site I visit most. I can almost always find what I am looking for here. The reviews and ratings are so helpful. The folks here seldom let me down. I have accumulated quite a recipe collection from you all. Thank you!
I find myself in the natural foods section of the grocery more and more these days. I have been gradually weaning the family off of processed foods. I can't fathom becoming a vegetarian anytime soon so we buy organic beef from a local farmer. It's great stuff and we get it at a good price.
I've been cooking with whole grains and fresh produce more often lately. I am trying my hand at making my own mayo and ketchup. I went in with a friend to purchase a grain mill to mill our own grains into flour. I look forward to gaining more experience in bread making. Want to try grain soaking.
My favorite cookbooks are my old Fanny Farmer and Good Housekeeping, a 1990 edition of the NY Times cookbook, and an Amish cookbook by Marcia Adams.
I still love my sweets. I tell myself that if I make it from scratch and I use more organic and raw ingredients, that it's OK. Not exactly healthy but an improvement. I do find that many of the desserts I used to like are just too sweet for me anymore. This has put me on a quest to update or replace some of the recipes I've had for a long time.
Other interests of mine include children's literature, cardmaking, writing, afternoon naps. the art of Charles Harper & Audrey Kawasaki, craftsman houses, and tournament-style Scrabble.
Autumn is my favorite season. Few things please me more than the fall's crisp air, leaves dancing around in a cascade of colors, and my glorious friends the pumpkins. The Blue Ridge Mountains are perfect. Plenty of trails locally and in the mountains to do lots of nature walks.
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