WRAPS FOR PARTIES RECIPES

Name: Asian Lettuce Wraps
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 servings
Cuisine: asian
Ingredients: 2 teaspoons vegetable oil; 1 pound ground beef; 2-inch piece ginger, peeled and finely grated; 2 scallions, chopped; 2 cloves garlic, minced; 2 tablespoons soy sauce; 1 teaspoon red pepper flakes; 1/4 cup hoisin sauce; 1/4 cup chopped peanuts; Salt and freshly ground black pepper

ASIAN LETTUCE WRAPS RECIPE | SUNNY ANDERSON | FOOD NETWORK

Asian Lettuce Wraps Recipe | Sunny Anderson | Food Network image

Provided by Sunny Anderson

Categories appetizer

Total Time 28 minutes

Prep Time 20 minutes

Cook Time 8 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 teaspoons vegetable oil
1 pound ground beef
2-inch piece ginger, peeled and finely grated
2 scallions, chopped
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon red pepper flakes
1/4 cup hoisin sauce
1/4 cup chopped peanuts
Salt and freshly ground black pepper

Steps:

1 head Boston lettuce, leaves separated, cleaned and dried In a skillet over medium-high heat, add the vegetable oil and saute beef until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.

BARBECUED CHINESE CHICKEN LETTUCE WRAPS RECIPE | RACHA…

Barbecued Chinese Chicken Lettuce Wraps Recipe | Racha… image

Provided by Rachael Ray : Food Network

Categories appetizer

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 cups, 4 handfuls, fresh shiitake mushrooms
1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
2 tablespoons light colored oil, such as vegetable oil or peanut oil
Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated, optional
1 orange, zested
1/2 red bell pepper, diced small
1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
3 scallions, chopped
3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
1/2 large head iceberg lettuce, core removed, head quartered
Wedges of navel orange -- platter garnish

Steps:

Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
Preheat a large skillet or wok to high.
Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

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