Best Asian Lettuce Cups Recipes

ASIAN CHICKEN LETTUCE CUPS

Steps:

• Make the sauce: Combine all the ingredients in a bowl and set aside. Stir again just before using.
• Prepare the cups: Heat 2 tablespoons canola oil in a skillet over high heat. Add the chicken and stir-fry until cooked through, about 3 minutes. Add the carrot, celery, bell pepper, peas and red onion and stir-fry about 3 minutes. Add the ginger, garlic, sprouts and shiitakes. Add 1/4 cup of the prepared sauce and cook until thickened, about 30 seconds, scraping up any browned bits. Transfer the stir-fry to a bowl; top with the scallions and peanuts.
• Wipe out the skillet. Heat the remaining 4 tablespoons canola oil over high heat. Fry the wontons until golden and crisp, about 15 seconds per side. Transfer to paper towels and season with salt.
• Fill the lettuce leaves with the stir-fry. Sprinkle with the sesame seeds. Crumble the wontons on top or serve alongside. Serve with the remaining sauce.

ASIAN TURKEY LETTUCE CUPS

Steps:

• In a small bowl, whisk soy sauce, sugar, sesame oil and, if desired, chili sauce until blended. In a large skillet, cook turkey and celery 6-9 minutes or until turkey is no longer pink, breaking up turkey into crumbles; drain., Add ginger and garlic to turkey; cook 2 minutes. Stir in soy sauce mixture, water chestnuts and carrot; cook 2 minutes longer. Stir in rice; heat through. Serve in lettuce leaves.

ASIAN CHICKEN SALAD LETTUCE CUPS

Steps:

• In a small bowl, whisk the first seven ingredients. In a large bowl, combine the chicken, cucumbers, pepper, onions and carrot. Drizzle with dressing; toss to coat. Chill until serving. Serve on lettuce leaves. Garnish with cilantro if desired.

MINI ASIAN MEATBALLS IN LETTUCE CUPS

Steps:

• Finely chop together garlic, ginger, and scallions. In a bowl, gently combine garlic mixture with ground beef, fish sauce, and salt. Form mixture into 52 meatballs, each 1 inch in diameter.
• Heat oil in a large skillet over high. Working in batches, fry meatballs until browned and cooked through, about 5 minutes a batch.
• In a small bowl, mix together mayonnaise and lime juice. Serve meatballs in lettuce cups, with lime mayonnaise and accompaniments.

ASIAN PORK LETTUCE CUPS

Steps:

• In a bowl, whisk the hoisin sauce with the vinegar, ginger and garlic.
• Soak the rice noodles in very hot water until soft, according to package instructions. Cut into smaller pieces for serving.
• Heat the oil in a skillet over medium heat, then add pork chop strips and quickly stir-fry until warmed through. Add the hoisin mixture and toss to coat. Remove from the heat.
• Serve the pork family style in lettuce cups topped with chopped peanuts, mint, cilantro, bean sprouts and Sriracha and the rice noodles on the side.

ASIAN LETTUCE CUPS WITH SPICY GROUND TURKEY FILLING

Steps:

• Heat the oil in a large non-stick frying pan and add the onion and saute for about 2 minutes. Add garlic and ginger root and saute about 1 minute more.
• Add ground turkey and break apart, then add soy sauce, chili garlic and fish sauce if using. Cook until the turkey is brown and crumbling apart and the sauce is slightly reduce, about 5 minutes.
• When turkey is done, add chopped cilantro and cook 1-2 minutes more. Serve filling and lettuce leaves in separate bowl, with chopped peanuts in another. Fill lettuce leaves with filling and add chopped nuts if desired.

ASIAN CHICKEN SALAD LETTUCE CUPS

Steps:

• In medium bowl, mix all ingredients except lettuce and peanuts.
• Spoon about 2 tablespoons chicken mixture onto each lettuce leaf. Sprinkle with peanuts.

ASIAN TURKEY MEATBALLS IN LETTUCE CUPS

Steps:

• For the dressing: In a small bowl, whisk together fish sauce, vinegar, sesame oil, and pepper flakes; set aside at room temperature.
• For the meatballs: In a large bowl, stir together turkey, garlic, ginger, sesame oil, vinegar and soy sauce. Form mixture into 24 (2-inch) meatballs.
• Lightly coat a large nonstick skillet with cooking spray and heat to medium-high. Add meatballs in two batches and cook, turning occasionally, until browned on all sides, 5 to 7 minutes for each batch.
• Lay 3 lettuce leaves on each of 4 plates. Place 2 meatballs on top of each leaf. Top meatballs with cucumber and mint leaves, drizzle with dressing and serve.
• Per serving: 180 calories, 6 g fat, 0.5 g saturated fat, 30 g protein, 4 g carbohydrates, 0 g fiber, 480 mg sodium.

ASIAN LETTUCE CUPS WITH SPICY GROUND TURKEY FILLING

Steps:

• Instructions: Chop onion and set aside. Peel ginger root, then grate with the large side of a cheese grater, and chop garlic if using fresh garlic. Heat the oil in a large non-stick frying pan, add onion and saute about 2 minutes, then add garlic and ginger root and saute about one minute more. Add ground turkey to frying pan (with a bit more oil if needed) and break apart and spread out with turner, then add soy sauce, chili garlic sauce, and fish sauce. Cook until the turkey is brown and crumbling apart, and the sauce is slightly reduced, about 5 minutes. While turkey cooks, wash and chop fresh cilantro to make 1 cup. Remove the core end from lettuce, separate leaves, and wash in salad spinner and spin dry (or wash under running water and dry with paper towels.) Chop peanuts and put in small bowl to serve at the table. When turkey is done, add chopped cilantro and cook 1-2 minutes more. Serve filling and lettuce leaves in separate bowls, with chopped peanuts in another small bowl. Each person takes a lettuce leaf, fills with desired amount of turkey mixture, adds chopped peanuts, and then eats the mixture.

ASIAN BEEF LETTUCE CUPS

Steps:

• 1. Cut cucumber in half lengthwise; thinly slice crosswise. Seed, core and slice red pepper thinly; Grate carrot. Thinly slice green onions. Arrange vegetables, lettuce and lime wedges on serving platter. 2. (Make ahead, cover and refrigerate for up to 2 hours). 3. In large nonstick skillet, sauté beef over medium-high heat; breaking up with spoon until no longer pink, about 5 minutes. Drain off any fat. 4. Ad garlic, ginger and five-spice powder, cook over medium heat, stirring until aromatic, about 2 minutes. Add hoisin sauce, soy sauce and chili sauce. Cook stirring until hot, about 4 minutes. (Make ahead, let cool for 30 minutes, refrigerate uncovered until cold. Refrigerate in air tight container for up to 24 hours, reheat to serve. 5. Transfer to bowl. Let each person spoon ½ cup beef mixture into each lettuce leaf. Top with some cucumber, red pepper, carrot and green onions. Wrap lettuce around filling.

ASIAN LETTUCE CUPS

Steps:

• For dipping sauce: Stir sesame seeds in heavy small skillet over medium heat until golden, about 5 minutes. Place toasted sesame seeds in small bowl; cool. Mix in soy sauce, unseasoned rice vinegar, fresh lime juice, oriental sesame oil, and cayenne pepper. For wraps: Chop onion and set aside. Peel ginger root, then grate with the large side of a cheese grater, and chop garlic if using fresh garlic. Heat the oil in a large non-stick frying pan, add onion and saute about 2 minutes, then add garlic and ginger root and saute about one minute more. Add waterchestnuts and ground turkey to frying pan (with a bit more oil if needed) and break apart and spread out with turner, then add mushrooms, soy sauce, chili garlic sauce, and fish sauce. Cook until the turkey is brown and crumbling apart, and the sauce is slightly reduced, about 5 minutes. While turkey cooks, wash and chop fresh cilantro to make 1 cup. Remove the core end from lettuce, separate leaves, and wash in salad spinner and spin dry (or wash under running water and dry with paper towels.) Chop peanuts and put in small bowl to serve at the table. When turkey is done, add chopped cilantro and cook 1-2 minutes more. Serve filling and lettuce leaves in separate bowls, with chopped peanuts in another small bowl. Each person takes a lettuce leaf, fills with desired amount of turkey mixture, adds chopped peanuts, and then eats the mixture from the lettuce cup. I fold the lettuce cup over when I eat it, so it's kind of taco-shaped, but some people like to wrap the lettuce clear around the filling.

ASIAN MEATBALLS WITH LETTUCE CUPS RECIPE

Steps:

• Preheat the oven to 400. For meatballs Cover a large high rimmed cookie sheet or roasting pan with foil. In a medium bowl, use a fork to combine pork, sausage, salt, 1 tablespoon ginger, shallots, water chestnuts, 4 teaspoons soy sauce and cilantro. Form the mixture into 1 1/2 inch balls. Bake the meatballs 25 minutes until brown. After 12 minutes rotate the pan and turn the meatballs to brown evenly. Remove from the oven and set aside or place in slow cooker. For Sauce Meanwhile, in a small bowl, whisk the cornstarch with 3 tablespoons of water. In a large sauce pan over medium heat, saute the the remaining ginger and garlic for 30 seconds. Stir in chicken stock, remaining soy sauce, brown sugar, and chili paste. Bring the mixture to a boil, whisk in the corn starch mixture, and simmer until thickened, about 1 minute. Pour the warm sauce over the meatballs. The meatballs may be held in the sauce, covered over very low heat for 2 hours, or in a slow cooker on low for up to 4 hours. These can be made ahead and reheat well. Store the sauce and meatballs in separate containers. If frozen, thaw out the sauce, place the frozen meatballs in a slow cooker and pour the sauce over them. Cook on low for 4 hours or high for 2 hours. Makes 48 meatballs. Calories: Meatball 58 each. Sauce 6 per tablespoon. Lettuce 1 per leaf.

ASIAN TURKEY LETTUCE CUPS

Steps:

• In a nonstick skillet coated with cooking spray, sauté first three ingredients for five minutes. Add edamame, scoop mix onto lettuce, top with scallion, and wrap up. Drizzle with sauce, and serve slaw on the side.

ASIAN BEEF IN LETTUCE CUPS

Steps:

• In a large skillet over medium heat, heat oil. Cook onion, garlic, and red pepper until onion is translucent, about 2 minutes. Add soy sauce; cook until evaporated, about 2 minutes.
• Turn off heat; stir in eye of round slices until heated through. Stir in peanuts, vinegar, and cilantro. Serve in Boston lettuce cups.

ASIAN CHICKEN LETTUCE CUPS

Steps:

• Make the sauce: Combine all the ingredients in a bowl and set aside. Stir again just before using. Prepare the cups: Heat 2 tablespoons canola oil in a skillet over high heat. Add the chicken and stir-fry until cooked through, about 3 minutes. Add the carrot, celery, bell pepper, peas and red onion and stir-fry about 3 minutes. Add the ginger, garlic, sprouts and shiitakes. Add 1/4 cup of the prepared sauce and cook until thickened, about 30 seconds, scraping up any browned bits. Transfer the stir-fry to a bowl; top with the scallions and peanuts. Wipe out the skillet. Heat the remaining 4 tablespoons canola oil over high heat. Fry the wontons until golden and crisp, about 15 seconds per side. Transfer to paper towels and season with salt. Fill the lettuce leaves with the stir-fry. Sprinkle with the sesame seeds. Crumble the wontons on top or serve alongside. Serve with the remaining sauce.

ASIAN LETTUCE CUPS RECIPE

Steps:

• To fry the mung bean noodles, heat a wok or small sauce pan (something not too wide at its base. the smaller the base width, the less oil you will need to use) with about 2 inches of cooking 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. It should only take 10 seconds to fry. Remove, drain on paper towels.
• Combine the sauce ingredients in a small bowl.
• To make the filling, heat wok on high heat with cooking oil. When oil is hot, add scallions, ginger and garlic and fry a few seconds until fragrant. Add turkey or chicken and fry until almost cooked through. Add the vegetables and cook 1 minute. Add sauce ingredients. Let simmer for 1 minute to thicken slightly.
• Add the apples. Toss to coat. Immediately remove from heat. You don't want to "cook" the apples - keep them nice and crunchy. Serve with lettuce cups, carrot shavings and fried mung bean noodles.