Thailettucefolds Recipes

THAI LETTUCE FOLDS

Steps:

• Heat peanut oil in a large skillet over medium high heat 1 minute.
• Add garlic and chicken; cook, stirring constantly, 3 to 5 mins.
• or until chicken is lightly browned.
• Add broth and cook over medium heat until most of liquid evaporates.
• Stir in green onions and next 5 ingredients.
• Spoon 2 tbls.
• chicken mixture onto each lettuce leaf; sprinkle with bean sprouts, and fold over.
• Serve with cucumber dipping sauce.
• Cucumber Dipping Sauce: In small bowl, stir together plain low fat yogurt, cucumber and dried dill weed, crushed.
• Cover, refrigerate until serving time.
• Makes 1 cup.

THAI LETTUCE WRAPS (LARB GAI, LAAB GAI)

Steps:

• Sauce: Place water and cornflour OR rice powder into a small bowl. Mix into a slurry. Add lime juice, fish sauce and sugar and mix to combine. Set aside.
• Heat peanut oil in a wok (or heavy based fry pan) over medium high heat. Add ginger, garlic, lemongrass and chilli and sauté for 45 seconds to 1 minute until fragrant. Do not let the garlic burn, it will taste bitter.
• Add the chicken and turn up the heat to high. Cook the chicken, breaking up the mince into small pieces.
• Once the chicken turns white and is almost cooked through (about 3 to 4 minutes), add Sauce. Cook for 45 seconds to 1 minute to coat the chicken and for the sauce to thicken.
• Remove wok from heat. Stir through onion, coriander/cilantro and mint.
• Spoon filling into a bowl, and serve with lettuce, peanuts, extra herbs and lime wedges on the side - leave everyone to make their own. Spoon filling into lettuce cups and garnish with what you want!
• Sauce option: Take it over the top by serving with Thai Peanut Satay Sauce, as pictured in the first photo in post! It's extra amazing (though not traditional!)

LOW CALORIE THAI LETTUCE WRAPS

Steps:

• Place oil in a wok or large frying pan over medium-high heat. Add garlic, galangal (or ginger), chilli, and shallots. Stir-fry one minute, or until fragrant. Stir-frying tip: add a tablespoons water whenever the wok/pan gets too dry instead of more oil.
• Add tofu (or meat/shrimp), carrot, shiitake mushrooms, cabbage, and spring onions.
• As you stir-fry, add the lime juice, soy sauce, fish sauce, and oyster sauce. Stir-fry about 1 minute.
• Push ingredients to the side of the wok or pan, and crack in the egg. Stir-fry the egg quickly, breaking the yolk. Mix in with the other ingredients.
• Add the bean sprouts and stir-fry briefly (to mix). Remove from heat and do a taste test for salt, adding 1 Tbsp more fish sauce if not salty enough.
• Cut off the stem part of the iceburg lettuce so it's easier to separate the leaves. Now place the lettuce, the sir-fried filling, and the toppings on your table, allowing family or guests to make their own wraps.
• To assemble wraps, take a whole lettuce leaf and place 1-2 heaping tablespoons of filling in the center. Top with a sprinkling of fresh basil and peanuts. Then wrap it up and eat. (For those who like it extra spicy, Thai chilli sauce can be added as another topping.).

THAI LETTUCE WRAPS

Steps:

• Heat a large skillet over high until hot.
• Add the vegetable oil, then the chicken.
• Cook for two minutes stirring constantly.
• Toss in the ginger, garlic, bell pepper, cabbage/carrot mix and green onions.
• Stir-fry another two minutes.
• Add the plum sauce and toos for one minute, then add the basil.
• Drizzle in fish sauce and turn to coat evenly.
• Pour into a bowl.
• Place small heaps of chicken mixture onto a 1 or 2 leaf thick piece of lettuce.
• Sprinkle cucumber over it and fold to eat like a taco.