Best Stir Fried Lettuce Recipes

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STIR-FRIED GARLIC LETTUCE



Stir-Fried Garlic Lettuce image

One of the most beautiful and inspired cookbooks of the year was The Breath of a Wok. Grace Young's stories and recipes make us want to set off in pursuit of wok hay, the special taste of wok-cooked.

Provided by Fran McCullough

Categories     Wok     Garlic     Leafy Green     Vegetable     Side     Stir-Fry     Vegetarian     Lettuce     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 tablespoon Shaoxing rice wine or dry sherry
1 tablespoon soy sauce
3/4 teaspoon sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
5 medium garlic cloves, smashed and peeled
1 pound hearts of romaine lettuce, cut crosswise into 1-inch-wide pieces
1 teaspoon sesame oil (see note)

Steps:

  • Combine the rice wine or sherry, soy sauce, sugar, and salt in a small bowl.
  • Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the vegetable oil, add the garlic, and stir-fry for 5 seconds. Add the lettuce and stir-fry for 1 to 2 minutes, or until it is just limp. Stir the sauce, swirl it into the wok, and stir-fry for 30 seconds to 1 minute more, or until the lettuce is just tender and still bright green. Remove from the heat, drizzle on the sesame oil, and serve.

STIR-FRIED LETTUCE



Stir-Fried Lettuce image

This is great if you have a head of lettuce that you have to use right away. Even if you don't, its still a great side dish to any asian meal. Simple to make, with common ingredients, its a keeper for sure. Try different lettuce varieties, I used romane tonight since its what was on hand. I also didn't have sesamee oil tonight so I used walnut oil and it was still a winner. I like to toss in some toasted sesame seeds and if I have them on hand a green onion, chopped, is nice to add with the lettuce. As you can see, this recipe leaves a huge opening for your own additions and variations.

Provided by Ilysse

Categories     Greens

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 head iceberg lettuce
1 1/2 teaspoons soy sauce
1 1/2 teaspoons sesame oil
1 teaspoon rice wine or 1 teaspoon dry sherry
3/4 teaspoon sugar
salt and pepper
1 tablespoon salad oil
3 garlic cloves, peeled and minced

Steps:

  • Wash and dry lettuce. Tear or cut into pieces a bit bigger than bite sized. Separate leaves and dicard core.
  • In a small bowl mix soy sauce, sesame oil and sugar. Set aside.
  • Place 14 inch wok or 12 inch frying pan on medium-high heat. When hot, add the salad oil and garlic. Stir fry until the garlic begins to take a little color.
  • Add lettuce and stir fry until slightly limp but still somewhat crisp.
  • Stir in the soy sauce mixture and toss well. Season to taste with salt and pepper.
  • Serve at once.

Nutrition Facts : Calories 71.6, Fat 5.3, SaturatedFat 0.7, Sodium 139.6, Carbohydrate 5.7, Fiber 1.7, Sugar 3.2, Protein 1.6

STIR-FRIED ICEBERG LETTUCE WITH SHRIMP



Stir-Fried Iceberg Lettuce With Shrimp image

In stir-fries, like this one, iceberg lettuce retains some crunch and structure, and its flavor is, if anything, accentuated by the fast cooking. (Don't cook it too long, though, or it will turn to mush and the dish will become watery.)

Provided by Mark Bittman

Categories     easy, quick, one pot, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice wine
1 teaspoon sugar
1 tablespoon cornstarch
2 tablespoons peanut oil
2 tablespoons minced garlic
1 tablespoon grated or minced fresh ginger
1/4 cup chopped scallion, plus more for garnish
1 medium head iceberg lettuce, cored and shredded
1/2 to 3/4 pound medium shrimp, shelled, cleaned and deveined
Salt
freshly ground black pepper

Steps:

  • Combine soy sauce, sesame oil, rice wine, sugar and cornstarch in a small bowl and mix well; set aside.
  • Put a large, deep skillet over medium-high heat. Add 1 tablespoon of the peanut oil, swirl it around and immediately add garlic and ginger. Cook for 15 seconds, stirring, then add scallion and lettuce. Raise heat to high and cook, stirring occasionally, until lettuce just softens, about 2 to 3 minutes; transfer everything to a plate and set aside.
  • Turn the heat down to medium, add remaining tablespoon of oil, let it get hot, add shrimp and sprinkle with salt and pepper; raise heat to high, continue to cook, stirring occasionally, until shrimp turn pink and are no longer translucent, about 2 to 3 minutes.
  • Turn heat down to medium, return lettuce to pan, and toss once or twice. Stir sauce to make sure cornstarch and sugar are well blended and add to pan. Cook until everything is warmed through and sauce thickens. Garnish with chopped scallions and serve.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 855 milligrams, Sugar 4 grams, TransFat 0 grams

STIR-FRIED TURKEY IN LETTUCE WRAPS



Stir-Fried Turkey in Lettuce Wraps image

Who doesn't love taking a bite out of lettuce wraps? Whether you serve them as a starter or the main course, this Asian-inspired recipe is absolutely delicious. Our version is made with ground turkey, soy sauce, fish sauce, finger ginger, and serrano chile peppers.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Number Of Ingredients 10

1/4 cup soy sauce
4 teaspoons fish sauce
4 teaspoons sugar
1 tablespoon vegetable oil
1 large shallot, finely chopped
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
1 small jalapeno or serrano chile, seeded and finely chopped
1 pound ground turkey (93% lean)
2 large heads Bibb, Boston, or iceberg lettuce, leaves separated

Steps:

  • In a small bowl, combine soy sauce, fish sauce, and sugar and stir until sugar dissolves. Set sauce aside.
  • Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet. Add shallot, ginger, garlic, and chile and stir until fragrant, about 30 seconds. Add turkey and cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes. Add half the sauce to skillet and stir until meat is cooked through, about 2 minutes. Serve in lettuce leaves with remaining sauce.

STIR-FRIED LETTUCE WITH GARLIC



Stir-Fried Lettuce with Garlic image

This is a mouth-watering Chinese stir fry dish. It's simple, delicious, and quick and easy to make. Lettuce is stir-fried with garlic and oyster sauce.

Provided by Bing

Categories     Side Dish     Vegetables     Greens

Time 15m

Yield 3

Number Of Ingredients 6

1 ½ tablespoons vegetable oil
2 spring onions, minced
4 cloves garlic, minced, divided
1 small head romaine lettuce, leaves separated
2 teaspoons oyster sauce
1 teaspoon salt

Steps:

  • Heat oil in a wok or large skillet over high heat; add green onions and 1/2 of the garlic. Cook and stir until fragrant, about 1 minute. Add romaine lettuce and oyster sauce; cook and quickly stir until lettuce turns bright green, 1 to 2 minutes. Turn heat to medium.
  • Mix remaining garlic and salt into lettuce mixture and stir.

Nutrition Facts : Calories 86.8 calories, Carbohydrate 5.4 g, Fat 7.2 g, Fiber 2.4 g, Protein 1.7 g, SaturatedFat 1.1 g, Sodium 809.7 mg, Sugar 1.5 g

STIR-FRIED LETTUCE



Stir-fried lettuce image

Pan-fry iceberg lettuce with garlic and oyster sauce for an unusual side dish - perfect with Asian main courses or curries

Provided by Ping Coombes

Categories     Side dish

Time 10m

Number Of Ingredients 5

1 iceberg lettuce
2 tbsp vegetable oil
3 large garlic cloves , roughly chopped
2 tbsp oyster sauce
large pinch of ground white pepper

Steps:

  • Peel apart the lettuce leaves and roughly tear them into smaller pieces. I usually just halve each leaf. Heat the oil in a wok or a large frying pan (metal woks, rather than non-stick, give a better flavour to this dish). Throw in the garlic and fry for 1 min until fragrant, then add the lettuce leaves - they will make a noisy sizzle.
  • Add the oyster sauce and 100ml water. Fold in all the lettuce so that it is well coated. Add the white pepper. Cook all the leaves until they start to wilt but still have crunch.

Nutrition Facts : Calories 51 calories, Fat 4 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.4 milligram of sodium

STIR-FRIED LETTUCE WITH CRISPY GARLIC AND FRIED EGGS



Stir-Fried Lettuce With Crispy Garlic and Fried Eggs image

In Chinese culture, cooked lettuce is a symbol of good luck and is often eaten during Lunar New Year feasts. In Cantonese, the word for lettuce is sang choy, and in Mandarin, it's sheng cai, which sounds like the words for "growing wealth" in each language. Stir-fried lettuce is commonly served as a bed for braised mushrooms or simply as a green side dish. Here, stir-fried lettuce, fried eggs and crispy garlic chips perch on a bed of rice, a simple meal with comforting flavors and textures. The joy of this preparation is that the lettuce retains a fresh crunch even after cooking; iceberg is preferred, but romaine will give you similar results. Vegetarian stir-fry sauce is a product sold in Asian grocery stores, but you can also use oyster sauce. For a shortcut, skip the fried garlic and top with store-bought crispy fried onions or shallots.

Provided by Hetty McKinnon

Categories     dinner, weeknight, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

1 head of iceberg lettuce (about 1½ pounds)
1 tablespoon soy sauce
1 tablespoon sesame oil
2 teaspoons vegetarian stir-fry sauce, or oyster sauce
1/4 teaspoon granulated sugar
Kosher salt (Diamond Crystal)
Black or white pepper
2 tablespoons plus ¼ cup extra-virgin olive oil
1 (1-inch) piece of ginger, peeled and finely chopped
6 garlic cloves, peeled and thinly sliced
4 eggs
Steamed rice, for serving
1 tablespoon toasted sesame seeds
2 scallions, green and white parts, finely sliced
Maggi seasoning sauce, for serving (optional)

Steps:

  • Using a sharp paring knife, run it around the core of the lettuce, then gently pull it out. Remove any discolored outer layers of the lettuce and discard. Tear the lettuce into large chunks. Wash the leaves and allow them to drain after gently shaking in a colander.
  • In a small bowl, combine the soy sauce, sesame oil, vegetarian stir-fry or oyster sauce, sugar and ¼ teaspoon salt. Season with pepper.
  • Heat a large (12-inch) deep skillet on medium-high. Add 1 to 2 tablespoons of olive oil to lightly coat the pan, then add the ginger and cook for 15 to 30 seconds, until fragrant. Add the lettuce and stir-fry for 2 minutes, until it starts to wilt. Pour the sauce over the lettuce and stir-fry for another 1 to 2 minutes. (Take care not to overcook, as you want your lettuce to retain some crunch.) Taste and season with salt, if needed. Place the lettuce (and all the pan juices) in a bowl and set aside. Once your skillet is cool enough to handle, rinse it out and dry.
  • To the same skillet over medium-high heat, add the ¼ cup olive oil and sliced garlic. Stir constantly for 3 to 4 minutes until the garlic turns a pale golden brown. (Watch carefully! It burns quickly.) Remove the garlic from the oil with a slotted spoon and place on a paper towel to drain; it will continue to brown and crisp as it cools.
  • To the remaining oil in the skillet over medium-high heat, add the eggs and cook untouched until whites are set, 2 to 3 minutes.
  • To serve, place a mound of rice in a bowl, top with lettuce, some pan juices, a fried egg, crispy garlic and a scatter of sesame seeds and scallions. Finish with a tiny drizzle of Maggi seasoning sauce, if using.

STIR-FRIED BEEF ON LETTUCE



Stir-Fried Beef on Lettuce image

"Being from the Philippines, I'm partial to stir-fries," writes Ninez McConnell of Mill Creek, Washington. "My husband especially likes this refreshing combination of steak and crisp shredded lettuce.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1/3 cup reduced-sodium soy sauce
1/3 cup white wine or chicken broth
1 pound beef top sirloin steak, cut into 1/8-inch strips
1 teaspoon cornstarch
1/2 pound fresh mushrooms, sliced
2 cups fresh snow peas
4 teaspoons vegetable oil
4 cups shredded lettuce

Steps:

  • In a small bowl, combine soy sauce and wine or broth. Reserve 1/4 cup. Pour remaining soy sauce mixture into a large resealable plastic bag; add the beef; seal and turn to coat. Refrigerate for 15 minutes. In a small bowl, combine the cornstarch and reserved soy sauce mixture until smooth; set aside., In a nonstick skillet, stir-fry mushrooms and snow peas in 2 teaspoons oil for 3-4 minutes or until snow peas are crisp-tender. Remove and keep warm. , Drain and discard marinade from beef. In the same skillet, stir-fry beef in remaining oil for 2 minutes. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Place lettuce on four serving plates. Top with beef mixture and snow pea mixture.

Nutrition Facts : Calories 246 calories, Fat 10g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 856mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

LETTUCE CUPS WITH STIR-FRIED CHICKEN



Lettuce Cups with Stir-Fried Chicken image

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Appetizer     Stir-Fry     Quick & Easy     Lunch     Cashew     Spring     Summer     Healthy     Lettuce     Bon Appétit     Dairy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

16 large butter lettuce leaves
1/2 cup Asian sweet chili sauce
1 pound skinless, boneless chicken thighs, minced
2 scallions, minced
2 tablespoons soy sauce
1 teaspoon cornstarch
2 tablespoons peanut oil
3 medium shiitake mushrooms (about 1 ounce), stemmed, minced
2 garlic cloves, minced
1 teaspoon minced peeled fresh ginger
1/4 cup unsalted, roasted cashews, chopped
Ingredient Info: Asian sweet chili sauce is available at better supermarkets and at natural foods stores.

Steps:

  • Arrange lettuce leaves on a large platter. Pour chili sauce into a small bowl; place on platter with leaves. Mix chicken, scallions, soy sauce, and cornstarch in a medium bowl; marinate 10 minutes at room temperature, stirring occasionally. Heat oil in a large nonstick skillet. Add mushrooms; stir-fry 15 seconds. Add garlic and ginger and stir-fry 10 seconds. Add chicken mixture and cook, stirring often, until golden brown and cooked through, about 3-4 minutes. Spoon chicken mixture into lettuce leaves, dividing equally. Garnish with cashews. Roll leaves around filling and dip into chili sauce.

STIR-FRIED LETTUCE WITH SEARED TOFU AND RED PEPPER



Stir-Fried Lettuce With Seared Tofu and Red Pepper image

Stir-frying is a great way to use up your overabundance of lettuce. This recipe calls for romaine, but you can try it with whatever you have on hand, as long as it's sturdy enough to stand up to some heat. In China, where lettuce symbolizes prosperity and wealth, a simpler dish made with the lettuce only is served at New Year's.

Provided by Martha Rose Shulman

Categories     dinner, weekday, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons Shao Hsing rice wine or dry sherry
1 tablespoon chicken broth, vegetable broth or water
1 tablespoon soy sauce
2 tablespoons peanut oil, rice bran oil or canola oil
12 ounces firm tofu, drained on paper towels and cut into dominoes or diced
2 teaspoons minced ginger
2 garlic cloves, minced
1 teaspoon minced serrano or jalapeño chili
1 red bell pepper, cut in 2-inch-long julienne
1 pound romaine lettuce (1 generous head or 2 hearts), cut crosswise into 1-inch-wide pieces
Salt to taste
2 tablespoons chopped cilantro

Steps:

  • Mix together the rice wine or sherry, the broth or water and 2 teaspoons of the soy sauce and set aside.
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu and stir-fry until golden brown. Add the remaining soy sauce, toss together and transfer the tofu to a plate.
  • Swirl in the remaining oil and add the ginger, garlic and chili pepper and stir-fry for no more than 10 seconds. Add the red pepper and stir-fry for 1 minute, then add the lettuce and sprinkle on the salt. Stir-fry for 1 minute, until the lettuce has begun to wilt. Add the rice wine mixture, cook 15 to 30 seconds, until the lettuce is bright and crisp tender, stir in the cilantro and remove from the heat. Serve with rice or noodles.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 592 milligrams, Sugar 3 grams

STIR-FRIED SCALLOPS WITH LETTUCE



Stir-Fried Scallops With Lettuce image

From Wei-Chuan's Cookbook, Chinese Cuisine. This is an authentic chinese recipe. The dried scallops or dried shrimp lends a complex aroma to the clean crisp lettuce. Dried scallops are expensive, but they lend a sweet seafood taste and is much preferred, the dried shrimp is tasty too, but the flavor is more robust. Although I made this as is with the dried scallops --it was excellent, and I loved the texture of the lettuce, I find iceberg void of the nutrients of true green leafy vegetables favored by the Chinese. Therefore, this dish can be made with romaine lettuce, baby bok choy or pea shoot leaves (which are abundant in late winter and early spring in chinatowns in major cities.) We actually ordered this dish with scallop/pea shoot leaves recently over Chinese New Year in a restaurant and it would've been tastier with this sauce!

Provided by pizzamoon5-toss

Categories     Greens

Time 10h10m

Yield 1 platter, 4-6 serving(s)

Number Of Ingredients 11

3 dried scallops or 2 tablespoons dried shrimp
water, for soaking (soak in the fridge the morning of dinner)
3/4 teaspoon salt
1 pinch black pepper or 1 pinch white pepper, if you have it
1 cup strong chicken broth (if using canned, college inn is recommended, but cut back on salt)
1/2 teaspoon sugar (this is my adaptation or addition)
1 tablespoon cornstarch
1 1/2 tablespoons water
4 tablespoons oil (I reduced amount to 1 TB)
1 scallion, cut into 1-inch lengths
1 head iceberg lettuce

Steps:

  • Early morning PRE-PREP:.
  • Place the scallops in a bowl; add 1/2 cup water, soak for approximately 10 hours (or steam for 1 hour) til the scallops are softened.
  • Final Prep:.
  • Wash and tear lettuce into large sheets.
  • Remove scallops and drain, retaining soaking liquid. Tear the scallops into shreds. Place the shredded scallops, retained liquid, and the sauce ingredients into a pot; bring to boil, Add the cornstarch slurry/thickner into the pot and allow to thicken, then set aside.
  • Heat a wok (or saute pan) over med-high heat, add oil, and add the scallions, stir-fry until fragrant and then add lettuce. Continue stir-frying until it is limp. Remove from heat and using a slotted spoon (or drain the lettuce) and add to the scallop sauce. Reheat the lettuce and scallop sauce over medium heat and transfer to a serving platter and serve.
  • IF using dried shrimp, the shrimp must be rinsed and soaked for 20 minutes until soft before using.

STIR-FRIED LETTUCE WITH GARLIC



Stir-fried Lettuce with Garlic image

Many people think of iceberg lettuce as only something to layer on a burger or sandwich or toss in a salad. Others dismiss iceberg lettuce all together because it is low on nutrients but I love iceberg lettuce. Its cool and crisp low in calories and although not nutrient dense it is high in water content, which makes it very...

Provided by Grace Pulley

Categories     Vegetables

Time 15m

Number Of Ingredients 10

1 Tbsp chinese rice wine
1 Tbsp soy sauce (i use light )
1/4 tsp sea salt
1/2 tsp granulated sugar,
1 1/2 Tbsp peanut oil (can use vegetable)
4 clove garlic, smashed and rough chopped
1 1/2 tsp minced ginger
1/4 tsp crushed red pepper flakes (optional or use less)
1 tsp sesame oil
1 large iceberg lettuce head (about 1 pound)

Steps:

  • 1. Wash the head of lettuce, separating leaves and then drain well. Tear lettuce into bite size pieces or cut the lettuce leaves into 1-inch wide pieces and set aside.
  • 2. Combine the rice wine, soy sauce, salt, and sugar in a small bowl, and set aside.
  • 3. Heat a wok over medium-high heat and add oil, add the garlic, ginger, and red pepper flakes if using when the oil is hot. Stir-fry for about 5 seconds or just until aromatic; add the lettuce and stir-fry an additional 1-2 minutes or just until the lettuce is limp.
  • 4. Stir the sauce and then pour around the lettuce mixture in the wok and stir-fry for 30-60 seconds until the lettuce is tender but still bright green. Remove from heat and finish it off by drizzling on the sesame. Serve immediately.
  • 5. The Chinese consider lettuce to be a "lucky" food and it is often served during the Chinese New Year. I hope you enjoy this recipe if you try it and I hope that it brings you luck if you do. ;)

STIR-FRIED CHICKEN IN LETTUCE CUPS



Stir-Fried Chicken in Lettuce Cups image

Want a gluten-free, healthy weeknight recipe that's as packed with vibrant Asian flavors as it is a ton of textures? These lettuce cups are a total family-friendly mealtime find. When you feel like you've been consuming too many carbs, this is a great choice that's still satisfying.

Provided by Catherine McCord

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1/4 cup low-sodium soy sauce, tamari or liquid aminos
2 tablespoons honey
2 tablespoons minced cilantro
1 tablespoon vegetable oil
1 small onion, diced
1 bell pepper (red, orange or yellow), diced
1 clove garlic, minced
1 teaspoon minced ginger
1 pound ground chicken or turkey
1/4 teaspoon kosher salt
1 small head Bibb or iceberg lettuce, leaves separated into 8 "cups"

Steps:

  • Whisk together the soy sauce, honey and cilantro in a small bowl and set aside.
  • Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, for 2 minutes. Add the bell pepper and cook, stirring occasionally, until just tender, about 2 minutes. Add the garlic and ginger and cook, stirring, about 1 minute, then add the chicken and cook, stirring, occasionally, until cooked through, about 7 minutes.
  • Stir in the soy sauce mixture and salt and cook until the juices evaporate, about 2 minutes.
  • Spoon the filling into the lettuce cups and serve immediately. To eat, roll up the filling in the lettuce like a burrito.

SPICY STIR FRIED LETTUCE



Spicy Stir Fried Lettuce image

I had a head of iceberg lettuce to use and came up with this with what I had on hand. We were amazed at how delicious it came out and I crave it often.

Provided by Robyn

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 head iceberg lettuce, cut in half then chopped thin
2 tablespoons margarine
2 tablespoons extra virgin olive oil
1 -2 garlic cloves, minced or 1 teaspoon instant minced garlic
1 tablespoon crushed red pepper flakes
1 tablespoon oyster sauce

Steps:

  • Melt margarine and evoo in saucepan.
  • Add lettuce, garlic and crushed red pepper.
  • Stir fry until lettuce is wilted about 10 minutes.
  • Stir in oyster sauce.
  • Serve.

Nutrition Facts : Calories 134.5, Fat 12.7, SaturatedFat 1.9, Sodium 203.7, Carbohydrate 5.2, Fiber 1.8, Sugar 2.6, Protein 1.4

STIR-FRIED TURKEY IN LETTUCE WRAPS



STIR-FRIED TURKEY IN LETTUCE WRAPS image

Categories     Sandwich     Poultry     Appetizer     Stir-Fry

Yield 4 servings

Number Of Ingredients 12

INGREDIENTS
Serves 4.
1/4 cup soy sauce
4 teaspoons fish sauce
4 teaspoons sugar
1 tablespoon vegetable oil
1 large shallot, finely chopped
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
1 small jalapeno or serrano chile, seeded and finely chopped
1 pound ground turkey (93 percent lean)
2 large heads Bibb, Boston, or iceberg lettuce, leaves separated

Steps:

  • DIRECTIONS In a small bowl, combine soy sauce, fish sauce, and sugar and stir until sugar dissolves. Set sauce aside. Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet. Add shallot, ginger, garlic, and chile and stir until fragrant, about 30 seconds. Add turkey and cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes. Add half the sauce to skillet and stir until meat is cooked through, about 2 minutes. Serve in lettuce leaves with remaining sauce.

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