Restaurant Style Asian Lettuce Cups
Description
These Asian lettuce wraps make great appetizers or lunches. They are great made with ground chicken or turkey, but could also be made for vegetarians with fake meat crumbles.
Ingredients
1 head sturdy lettuce such as bibb, romaine or iceberg
1/2 c. chicken stock/broth (or vegetable broth/stock)
1/4 c. soy sauce
2 T. light or dark brown sugar
1 T. cornstarch
2 T. vegetable oi, dividedl
2 lb. ground turkey or chicken (or even fake meat crumbles)
1 small bell pepper (green, red or any other color you prefer), finely diced
1 large carrot, finely diced
2-3 large garlic cloves, minced
1 T. minced fresh ginger
1/4 c. finely sliced scallions, light and dark green parts only (from about 2-3 scallions)
Sriracha or other hot sauce, for serving
Directions
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1 - 2 days ahead: Prepare the lettuce and make the filling.
Prepare lettuce:
Separate lettuce into individual leaves. Rinse and dry, either with a salad spinner or by hand, using clean kitchen towels or paper towels to pat the leaves dry.
Refrigerate the lettuce leaves until ready to assemble and serve, either inside the salad spinner or between layers of clean, dry kitchen towels or paper towels in an airtight container to wick away excess moisture. (Lettuce leaves can also be stored in individual serving sizes for lunches on the go.)
Cook meat:
Whisk broth/stock, soy sauce, sugar and cornstarch together in a small bowl; set aside.
Heat 1 T. oil in a large skillet or saute pan over medium-high heat until shimmering.
Add half the ground meat, distributing it in a single layer in the pan. Cook without stirring until the meat starts to brown, then stir and start breaking up the meat into smaller pieces.
When meat is no longer pink, transfer it to a bowl. Add the remaining oil and meat to the pan; cook in the same manner.
Finish the filling:
Return all meat to the pan and add the bell pepper, carrot, garlic and ginger. Cook 5 minutes until the vegetables start to soften. Whisk in the reserved broth/stock and cook for a few more minutes to thicken the broth into a sauce. Remove from the heat and stir in the scallions.
Store the filling:
Transfer to a covered container (or multiple containers, if taking the wraps off to school or work for meals) and refrigerate until ready to eat. The cooked filling can be made up to 2 days in advance.
4 servings.