Asian Lettuce Cups

Asian Lettuce Cups
Photo by John Autry

Ingredients

  • 1 (8-ounce) can sliced water chestnuts, drained and coarsely chopped
  • 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
  • 2 tablespoons lower-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon rice vinegar
  • 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
  • 2 tablespoons lower-sodium soy sauce
  • + 28 more ingredients
    • 3 tablespoons hoisin sauce
    • 3 cups coarsely chopped shiitake mushroom caps (about 1/2 pound)
    • 1 (8-ounce) can sliced water chestnuts, drained and coarsely chopped
    • 12 Boston lettuce leaves
    • 1 cup thinly sliced green onions (about 4)
    • 2 tablespoons lower-sodium soy sauce
    • 12 Boston lettuce leaves
    • 1 cup thinly sliced green onions (about 4)
    • ½ teaspoon minced peeled fresh ginger
    • ¼ teaspoon salt
    • 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
    • 1 ¼ pounds ground turkey
    • ½ teaspoon minced peeled fresh ginger
    • 1 cup thinly sliced green onions (about 4)
    • 3 tablespoons hoisin sauce
    • ½ teaspoon minced garlic
    • 1 ½ tablespoons canola oil, divided
    • 12 Boston lettuce leaves
    • 3 tablespoons hoisin sauce
    • ½ teaspoon minced peeled fresh ginger
    • ½ teaspoon minced garlic
    • 3 cups coarsely chopped shiitake mushroom caps (about 1/2 pound)
    • 1 ¼ pounds ground turkey
    • 1 tablespoon rice vinegar
    • ¼ teaspoon salt
    • 1 ½ tablespoons canola oil, divided
    • ¼ teaspoon salt
    • 1 (8-ounce) can sliced water chestnuts, drained and coarsely chopped

1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add mushrooms; sauté 5 minutes or until tender, stirring occasionally. Place mushrooms in a large bowl. Heat remaining 1 1/2 teaspoons oil in pan over medium-high heat. Add turkey, garlic, and ginger to pan; cook 6 minutes or ...

View full recipe at My Recipes

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