Asian Lettuce Cups With Turkey And Green Apple Recipes

ASIAN TURKEY LETTUCE CUPS

Steps:

• Heat a large non-stick skillet over medium high heat.
• Spray the skillet with cooking spray or add a couple teaspoons of toasted sesame oil.
• Add in the chopped mushrooms along with a pinch of salt and pepper and sautè until softened, about 3 minutes.
• Remove the mushrooms from the skillet into a bowl and add 2 teaspoons of toasted sesame oil to the skillet.
• Add in the ground turkey and break it up into small crumbles.
• When the turkey is broken up add in the garlic, ginger, green onions and season lightly with salt and pepper.
• Cook the mixture through until the turkey is no longer pink then add in the water chestnuts.
• While the turkey is cooking whisk together all of the ingredients for the Asian sauce.
• Pour the sauce over the turkey mixture and stir together until combined and heated through.
• Remove from the heat and scoop some of the filling into the lettuce leaves.
• Top with more sliced green onions and sesame seeds if desired.

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 TURKEY LETTUCE WRAPS

Steps:

• In a large nonstick skillet coated with cooking spray, cook turkey over medium heat until no longer pink., Coarsely chop stir-fry vegetables; add to the pan. Stir in the teriyaki sauce, hoisin sauce, peanut butter, ginger, vinegar and oil. Stir-fry over medium-high heat for 5 minutes. Add garlic; cook 1 minute longer., Remove from the heat; stir in onions. Place a scant 1/2 cup turkey mixture on each lettuce leaf; fold lettuce over filling. Serve with additional hoisin sauce if desired.

HEALTHY ASIAN LETTUCE WRAPS

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.

TURKEY LETTUCE WRAPS

Steps:

• Heat oil in large skillet or wok set over medium heat; cook turkey and ginger for 6 to 8 minutes or until starting to brown.
• Stir in Seasoned Turkey Base, 2 tbsp water, rice vinegar, sriracha and honey; cook for 3 to 5 minutes or until turkey is cooked through and well coated with sauce.
• Serve turkey in lettuce cups. Garnish with peanuts and green onions.

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.