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Default Asian lettuce wraps

NEED a Very Good recipe for lettice wrap (chicken or pork or beef)

thanks


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Default Asian lettuce wraps

huck wrote:
> NEED a Very Good recipe for lettice wrap (chicken or pork or beef)
>
> thanks
>
>

Try these below


Asian Chicken in Lettuce Wraps
Ingredients
2 cups chopped cooked skinless chicken breast
3 tablespoons rice vinegar
1-1/2 tablespoons light soy sauce
1-1/2 teaspoons sesame oil
1/3 cup chopped water chestnuts
1/4 cup chopped green onions
1/4 cup chow mein noodles (canned) or fried puffed up rice sticks (crisp)
1/4 cup sliced almonds
Seasoned salt and pepper
1 cup shredded carrots
1 cup shredded red and green cabbage
Four to six butter lettuce leaves
Peanut sauce (see recipe below
Asian dipping sauce or Asian Chile sauce (store-bought)

Directions
In a medium glass bowl, combine chicken, vinegar, soy sauce, sesame oil,
water chestnuts, green onions, noodles and almonds. Mix well. Season to
taste with seasoned salt and pepper. Cover and heat in microwave oven,
1-1/2 to 2 minutes, until warm.
Prepare peanut sauce.
On platter, arrange a mound of chicken mixture and separate mounds of
carrots and cabbage along with a stack of lettuce leaves. Add small
containers each of peanut sauce and Asian dipping sauce to platter. To
serve, place some of chicken mixture on a lettuce leaf, top with some
carrots and cabbage and roll up in leaf. Dip into peanut sauce and Asian
dipping sauce as desired. Recipe makes two entrée servings.
Note:
Add small amounts of different vegetables such as chopped celery, pea
pods, mushrooms or zucchini or chopped blanched asparagus to chicken
mixture if desired.
Peanut Sauce:
1/3 cup peanut butter
3 tablespoons hot water
1 teaspoon lime juice
1/4 teaspoon Chili powder
2 to 3 teaspoons bottled plum sauce

Directions:
Combine peanut butter and hot water; mix with fork until well blended.
Blend in lime juice, chili powder and plum sauce until well blended.


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Spicy Asian Lettuce Wraps
Ingredients:
One pound boneless skinless chicken breast halves
1 (1-pound package) Green Giant® Create A Meal!® Frozen Lo Mein Stir Fry
Meal Starter
2 tablespoons purchased chili-garlic sauce
2 tablespoons soy sauce
3 tablespoons oil
2 garlic cloves, minced
1 tablespoon sugar
2 tablespoons peanut butter
2 tablespoons water
Eight large leaves Bibb lettuce
1-1/2 cups grated carrots
1/3 cup chopped peanuts
1/4 cup finely chopped green onions
2 tablespoons finely chopped fresh cilantro, if desired

Directions:
To flatten each chicken breast half, place, boned side up, between two
pieces of plastic wrap or waxed paper. Working from center, gently pound
chicken with flat side of meat mallet or rolling pin until about
1/4-inch thick; remove wrap.
In small bowl, combine frozen sauce from meal starter, chili-garlic
sauce and soy sauce; mix well. In medium bowl, combine chicken, 1/4-cup
soy sauce mixture and 2-tablespoons of the oil. Heat 12-inch nonstick
skillet over medium-high heat until hot. Add chicken; cook five to six
minutes or until no longer pink in center, stirring occasionally. Remove
chicken from skillet; cut into 1-inch pieces. Cover to keep warm.
Heat remaining 1-tablespoon oil in same nonstick skillet over
medium-high heat until hot. Add 3 tablespoons soy sauce mixture, garlic
and frozen vegetables and noodles from meal starter; cook and stir 6 to
8 minutes or until vegetables are crisp-tender. To remaining soy sauce
mixture in small bowl, add sugar, peanut butter and water; mix well.
Arrange lettuce on part of large serving platter. Spoon carrots on
platter next to lettuce. Arrange cooked vegetables and noodles on
platter. Place chicken over vegetables and noodles. Sprinkle chicken
with peanuts, onions and cilantro. To serve, spread peanut sauce in
center of each lettuce leaf. Top with chicken and vegetable mixture, and
carrots. Wrap lettuce around filling.
Recipe makes eight wraps.


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Southwest Style Lettuce Wraps
Ingredients:
2 cups chopped cooked skinless chicken breast
1 cup bottled salsa
1/2 cup rinsed and drained canned black beans or 1/4-cup each canned
black beans and canned corn
One tomato, chopped
Four to six, lettuce leaves
1/2 cup shredded Cheddar cheese
Guacamole
Sour cream

Directions:
n a medium glass bowl, combine chicken, salsa, black beans and tomato.
Mix well. Heat in microwave oven one to two minutes, if desired.
To serve, spoon some of chicken mixture on a lettuce leaf, top with a
little cheese and guacamole and wrap up. Dip into sour cream and
additional salsa if desired.
*NOTE: To lessen the fat content in this recipe, use light sour cream
and fat free or reduced fat shredded Cheddar cheese.
Recipe makes two entree servings.


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Greek Salad Roll-Ups
Ingredients:
Two large tomatoes, chopped
One hothouse cucumber, chopped
1/2 green bell pepper, cut in chunks
2 tablespoons drained capers
2 tablespoons olive oil
1-1/2 tablespoons red wine vinegar
1/3 cup kalamata olive halves
One green onion, chopped
Seasoned salt and pepper to taste
1/2 to 3/4 cup cut-up or crumbled feta cheese
Six butter lettuce leaves

Directions:
Combine all ingredients except lettuce leaves. Toss until blended. Chill
until serving time. To serve, place some of filling mixture on lettuce
leaf, wrap up and eat out of hand.
Recipe makes two to three entrée servings.


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Caprese Salad Lettuce Wraps
Ingredients:
Four tomatoes, chopped (squeeze out some of juice before chopping, if
desired)
1-1/2 cup buffalo mozzarella cheese cubes (about eight ounces)
1/3 cup chopped fresh basil
2 to 3 tablespoons olive oil
2 to 3 teaspoons balsamic vinegar
Seasoned salt and pepper to taste
Ground pepper to taste
Eight butter lettuce leaves

Directions:
Combine all ingredients except lettuce leaves. Toss until mixed. To
serve, place some of mixture on lettuce leaf, wrap up and eat out of
hand. Recipe makes two to three entrée servings.
Note: For variety: add 1/2-cup canned, rinsed and drained artichoke
quarters and 1/2-cup chopped salami to tomato mixture.


--------------------------------------------------------------------------------------------

Tuna and White Bean Wraps
Ingredients:
Two large tomatoes, chopped
One can of (6-1/2 to 7 ounces) solid white water-packed tuna, drained
3 tablespoons chopped green onions
1/4 cup chopped green onions
1/3 cup chopped fresh basil or use two to three teaspoons dried
2 tablespoons rinsed and drained capers
3 tablespoons red wine vinegar
1 tablespoons olive oil
1/2 teaspoon garlic pepper
1/4 teaspoon seasoned salt
One can of (15 ounces) cannelloni beans (white kidney beans), rinsed and
well drained
Six red leaves of lettuce

Directions:
In a medium bowl, combine together tomatoes, tuna, green onions, basil,
capers, vinegar, olive oil, garlic pepper and seasoned salt. Mix until
blended.
Gently fold in beans. Wrap up some of mixture in each lettuce leaf.
Recipe makes two entrée servings.


--------------------------------------------------------------------------------------------

Lettuce Wrapped Chicken and Shrimp
Ingredients:
Eight dried black Chinese mushrooms
Ten fresh water chestnuts OR one medium carrot, diced
One red bell pepper, stemmed, seeded and diced
Two green onions
Three chicken thighs
2 teaspoons dry sherry
1 teaspoon finely minced fresh ginger
1 tablespoon plus 1/2-teaspoon cornstarch (divided)
Peanut oil
1/2 pound raw shrimp
Three heads of iceberg lettuce
Two ounces rice sticks
Sauce (see recipe below)
1/2 cup pine nuts, toasted

Directions:
To make wraps, soak dried mushrooms in hot water until soft, about 20
minutes. Discard stems and dice caps. Combine with water chestnuts, red
pepper and green onions. Refrigerate until ready to cook.
Cut meat from chicken thighs. Chop meat coarsely, then add sherry, soy
sauce, ginger, 1/2-teaspoon cornstarch and 1/2-teaspoon peanut oil. Mix
well.
Shell and remove veins from shrimp. Cut shrimp crosswise into very thin
slices. Mix with chicken mixture and refrigerate until ready to cook.
Cut top third off each head of lettuce. Carefully separate leaves of
tops; you should end up with about 18 round cups, about three to five
inches across. Reserve rest of lettuce for salads.
Cook rice sticks in three batches in 1/2-inch of hot peanut oil in a
10-inch skillet or wok over medium-high heat, until rice sticks puff up
and expand, about five seconds. Turn rice sticks over with chopsticks or
tongs. Cook five seconds more. Drain on paper towels. Place cooked rice
sticks in a paper bag and store at room temperature.

Prepare sauce.
Combine remaining one-tablespoon cornstarch with an equal amount of cold
water; set aside. With your hands, break rice sticks into small pieces.
Spread in an even layer on serving platter. Place wok over high heat.
When wok becomes very hot, add two tablespoons peanut oil to center.
Roll oil around sides of wok. When oil just begins to smoke, add chicken
and shrimp mixture. Stir-fry until shrimp turn white, about two minutes.
Immediately add vegetables and stir-fry until vegetables brighten in
color, about one minute.
Add pine nuts and sauce. When sauce comes to low boil, stirs in a little
of cornstarch mixture so sauce glazes food. Pour out onto rice sticks.
Serve at once with lettuce cups. Each diner puts some of the filling in
a lettuce cup, then gently cups edges up.
Recipe makes two entrée or six to eight appetizer servings.

Sauce:
Ingredients:
2 tablespoons dry sherry
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 tablespoon Oriental sesame oil
1/2 teaspoon sugar
1/4 teaspoon Chinese Chile sauce

Directions:
In a small bowl, combine all sauce ingredients, mixing well; set aside.



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Turkey Bundles
Ingredients:
1/4 cup sliced water chestnuts
1-1/2 tablespoons wok or vegetable oil
1/2 pound ground turkey
1/2 red bell pepper, seeded and diced
One zucchini, diced
One green onion, including top, finely chopped
3 tablespoons Korean teriyaki sauce
Eight butter lettuce leaves

Directions:
Coarsely chop water chestnuts; set aside.
Place oil in wok or large skillet and place over high heat until hot.
Add turkey; stir-fry two minutes or until lightly browned and cooked
through. Add water chestnuts, bell pepper, zucchini, green onion and
teriyaki sauce; stir-fry two minutes.
To serve, place one heaping tablespoon turkey mixture in center of a
lettuce leaf, wrap up like a burrito and eat out of hand.
Recipe makes two servings.


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Mild Lettuce Wraps
These wraps are milder than most, easier to prepare and even kids enjoy
them!
Ingredients:
2 teaspoons olive oil
2, 4-ounce skinless, boneless chicken breast halves, cut into thin strips
2 tablespoons grated peeled fresh ginger
2 tablespoons teriyaki sauce
2 tablespoons rice vinegar
1 tablespoon honey
1/2 to 1-teaspoon crushed red pepper
1/2 teaspoon cornstarch
1-1/2 cups grated carrot
1 cup fresh bean sprouts
1 cup snow peas, trimmed and cut lengthwise into thin strips
1/2 cup sliced green onions
1/4 cup sliced almonds, toasted
12 Bibb lettuce leaves

Directions:
Heat oil in a wok or large nonstick skillet over medium-high heat. Add
the chicken and ginger; saute five minutes or until chicken is done.
Combine teriyaki sauce, rice vinegar, honey, red pepper and cornstarch
in a small bowl; stir with a whisk. Add teriyaki mixture to chicken
mixture in wok, stir in carrot, bean sprouts, snow peas and onions. Cook
three minutes or until sauce thickens slightly, stirring often. Stir in
almonds.
Spoon 1/4-cup chicken mixture onto each lettuce leaf; roll up.
Recipe makes four servings; three wraps each.
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