Sunday, November 27, 2011

I is for: Iceberg Lettuce Cups {with leftover turkey}

I may have found my new favorite way to use up Thanksgiving turkey. Asian lettuce cups! Similar to what you might get at a place like P.F. Changs (or Betelnut for you San Francisco peeps)...but better of course because it's homemade.

Also, as much as I looooove all of the Thanksgiving leftovers and turkey sandwiches, by Saturday, I'm usually ready for a different type of flavor. These are perfect because they don't resemble Thanksgiving, but they are a great way to use up some extra turkey if you are lucky enough to still have some.


This recipe also goes pretty fast. Once you chop up all of your ingredients, mix up the sauce. Half of this will be used for the stir-fry, and the other half will be used for serving. I basically grabbed every type of Asian condiment in my kitchen and added the necessary amounts until it tasted the way I liked. Don't worry, I took careful notes so that you can recreate this delicious masterpiece. (Note: I also think green onions would be good in this, but my mom doesn't like onions, so I didn't use any).


Heat wok over medium-high heat. Add peanut oil and heat until very hot. Add garlic and ginger and stir-fry one minute. Add mushrooms and stir-fry 2-3 minutes more. Add minced turkey, chopped water chestnuts, and about half of the sauce mixture. Stir-fry until everything is heated through. Reserve a couple of carrot strips for garnish, and stir the rest into the wok. (Note: I used leftover Thanksgiving turkey, but you could also use cooked chicken breasts or cooked, ground turkey as well).


In the meantime, wash and carefully separate lettuce leaves. Arrange on a platter alongside meat mixture garnished with carrot strips and serve with reserved sauce. You can either mix it with a little hot mustard and chili garlic sauce or serve them all separately and allow diners to make their own combination.

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Asian Lettuce Cups with Turkey or Chicken

by Jaymee Sire
Prep Time: 15 minutes
Cook Time: 10 minutes
Keywords: stir-fry appetizer entree chicken turkey iceberg lettuce Asian

Ingredients (6 lettuce cups)
    For the meat & veggie mixture:
    • 2 cups cooked, minced turkey (or could use ground turkey or chicken)
    • 2 tablespoons peanut oil
    • 2 garlic cloves, minced/chopped
    • 2 teaspoons minced ginger
    • 8 ounce can water chestnuts, drained & chopped
    • 1 cup chopped mushrooms (crimini or shitake)
    • 3/4 cup shaved carrot
    For the sauce:
    • 1/4 cup soy sauce (or Tamari for gluten free)
    • 1/4 cup rice vinegar
    • 2 tablespoons Hoisin sauce
    • 3 tablespoons brown sugar or muscovado
    • 1 teaspoon chili garlic sauce
    • 1/4 teaspoon sesame oil
    • 1/2 teaspoon fish sauce (optional)
    For serving:
    • 1 head iceberg lettuce
    • chili garlic sauce
    • Chinese hot mustard
    Instructions
    1. Mix together all ingredients for the sauce and stir until sugar dissolves.
    2. Heat wok over medium-high heat. Add peanut oil and heat until very hot.
    3. Add garlic and ginger and stir-fry one minute. Add mushrooms and stir-fry 2-3 minutes more. Add minced turkey, chopped water chestnuts, and about half of the sauce mixture. Stir-fry until everything is heated through. Reserve a couple of carrot strips for garnish, and stir the rest into the wok. (If using ground chicken or turkey, cook until meat is cooked through).
    4. Wash and carefully separate lettuce leaves. Arrange on a platter alongside meat mixture garnished with carrot strips and serve with reserved sauce. You can either mix it with a little hot mustard and chili garlic sauce or serve them all separately and allow diners to make their own combination.
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    5 comments:

    1. Great photos. Jaymee, time to pitch a CSN Bay Area/Food Network crossover show!

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    2. This looks good, I'm gonna try it if I have any left after the soup I make today. BTW the Potato Ricer from "G-Garlic Mashed Potatoes" ended up making the creamiest lump-free mash I have ever made...THANKS Jaymee and keep it coming!

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    3. YUMMM! Love your blog. I'm going to try these. Miss you, girl. See you soon for Warriors!
      XO!
      Janie

      ReplyDelete
    4. Oh my gosh, this is such a great idea for leftovers! So creative. Hope you had a fantastic Thanksgiving! :)

      ReplyDelete
    5. @ivanbe I would LOVE that. We will see. @iJay SO glad you tried out a potato ricer...aren't they the best?! @Janie Miss you too. Lunch someday. @Marianne Hope you had a great Thanksgiving as well!

      ReplyDelete

    I would LOVE to hear what you think. I read every comment and get a little giddy when I see someone has left one on the blog. Thanks for stopping by!

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