Thai Lettuce CupsThese lettuce cups were quite flavorful and easy to put together. I love the crunch factor.
You can adjust the sauce here to suite your taste. If you love fish sauce add more, if you want them salty you can use regular soy sauce. If you love heat load them up with the Sambal Oelek. Hoisin sauce adds a wonderful flavor dimension. This recipe adapted from cookingclassy.com
- 3 TB. low-sodium soy sauce
- 2 TB. fish sauce
- 2- 1/2 TB. brown sugar
- 2 TB. lime juice
- 1-1/2 TB. hoisin sauce
- 1/2 tsp. sesame oil
- 2 tsp. cornstarch
- 5 green onions, light parts and green parts
- 1 TB. minced garlic
- 1 TB. minced ginger
- 1 lb. lean ground chicken
- 1 TB. olive oil
- 1/2 cup each mini red and yellow peppers,diced
- 1- 1/2 cups matchstick carrots, roughly chopped
- 1/3 cup chopped cilantro
- 1/2 cup roughly chopped unsalted dry roasted peanuts
- Sambel Oelek, for serving (optional)
- optional diced water chestnuts
- Iceberg lettuce or butter lettuce leaves, for serving
- In a small mixing bowl whisk together soy sauce, fish sauce, brown sugar, lime juice, hoisin sauce, sesame oil and cornstarch, set aside.
- Heat oil in a large non-stick skillet over medium-high heat. Add green onions, garlic and ginger and saute 30 seconds, then add chicken and cook, tossing and breaking up chicken occasionally until cooked through. (don't drain).
- Add in peppers and carrots cook until just slightly softened, about 2-3 minutes. Whisk sauce mixture once more and pour into skillet. Cook, tossing frequently until sauce has thickened (and chicken is fully cooked through), about 2 minutes.
- Add in cilantro and peanuts. Serve warm over whole lettuce leaves with Sambal Oelek if desired.
Cook's notes: Freeze steak for 15 minutes so easier to slice. I liked the ease of this recipe. Adding Thai style chili sauce gives the beef cups a lot of flavor. Recipe adapted from cookinglight
- 1- 1/2 TB. canola oil, divided
- 1 pound flank steak, trimmed and cut across the grain into small strips
- 1/4 tsp. kosher salt
- 1/8 tsp. black pepper
- 1- 1/4 cups sliced red onion
- 1 (8.8-ounce) package precooked brown rice (such as Uncle Ben's)
- 1/4 cup Thai-style sweet chili sauce , divided
- 8 napa (Chinese) cabbage leaves
- 2 teaspoons water
- optional sesame seeds
- lime wedges
- Heat 1 tablespoon oil in a skillet or a wok over medium-high heat. Sprinkle steak across the grain into thin slices. Salt and pepper. Place steak in pan; cook 4-8 minutes or until desired degree of doneness. Remove from pan; let stand 10 minutes.
- Add remaining 1- 1/2 teaspoons oil and onion to pan; cook 2 minutes, stirring constantly.
- Heat rice according to package directions. Combine rice and 2 tablespoons sauce in a bowl; toss to combine. Divide rice evenly among cabbage leaves. Top evenly with steak slices and onions. Combine remaining 2 tablespoons sauce and water in a small bowl, stirring with a whisk; drizzle evenly over wraps.
- Sprinkle with sesame seeds, serve with lime wedges.