Does anyone have a good, easy recipe for asian lettuce wraps?

Question

I love the ones from Chili's, Pei Wei and PF Changs....any help would be great....Thanks!
I would like to make this for a special dinner party!!

Answer 1

This is a recipe from the CHEESECAKE FACTORY appetizer,
it's yummy & delish!!


Thai Spicy Chicken Lettuce Wraps
Servings: 6

Sauted Lean Ground Chicken Seasoned with Orange, Hoisin, Garlic, and Ginger, Rolled in Fresh Crisp
Iceberg Lettuce Leaves, topped with a Zesty Asian Sauce.

1/4 cup hoisin sauce
1 1/2 tablespoon(s) orange juice, frozen concentrate
1 green onion, minced
1/2 tablespoon chili garlic paste, sauce
1/2 tablespoon orange peel, grated
1 1/4 pounds ground chicken
3 green onions, chopped
3 garlic cloves
2 tablespoons hoisin sauce
1 tablespoon ginger root, fresh, minced
1 tablespoon soy sauce
1 tablespoon sesame oil
1 1/2 teaspoons orange peel, grated
1 teaspoon salt
3/4 cup water chestnuts, canned, diced
2 cups rice sticks, fried in oil to puff up
1 lettuce, head, washed and large leaves separated and dried

Combine first 5 ingredients for sauce.

Combine next 10 ingredients (chicken through water chestnuts) and cook in large skillet until cooked through.

While meat mixture is cooking heat 1 cup vegetable oil over medium high heat until very hot.

Carefully place rice sticks in oil. They will puff up immediately. Carefully remove rice sticks to paper towel lined plate.

To serve place fried rice sticks on large platter and mound chicken mixture on top. Place lettuce leaves and sauce next to pork. Allow people to make their own wraps, starting with meat and then sauce on top and roll up.


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Thai Lettuce Wraps with Garlic
Servings: 4

This is a popular Thai dish that makes a perfect light meal for a hot summer day. The taste is fresh and exotic, and it only requires 10 minutes of cooking.

1 lb. 92% Lean Ground Beef or 96% Lean Ground Round
2 tablespoons shallots
2 tablespoons green onion, finely chopped, including green part
2 to 5 teaspoons fresh red chili, variety chosen according to individual preference
1/2 cup mint leaves, chopped
1/3 cup lime juice
4 tablespoons fish sauce
6 cloves garlic
Romaine Lettuce leaves

In a non-stick pan sauté beef and garlic over medium for about 10 minutes, until thoroughly cooked. Put meat on a mixing bowl and add the remaining ingredients.

Serve with rice, placing large spoonfuls of each inside a lettuce leaf and eating it as you would a taco.

Cooking Tip: Nam pla, a primary ingredient in Thai cooking, is also called "fish sauce." You can find it in the Oriental cooking section in your local grocery.

Answer 2

try this fondue style lettuce wrap. My very own recipe... beef - thinly sliced shrimp - peeled green apple - quartered, then thinly sliced cucumber - sliced length wise (about 1/8"-1/4" thick) mint and basil leafs white vinegar 1 can of chicken broth 4 cloves garlic, shallot/1/2 an onion salt, pepper, sugar. in the fondue pot, pour in the vinegar, chicken broth, garlic (smashed), onion quartered, seasoned to taste. Turn on heat and bring sauce to boil, then put on medium high heat. wrap: on the lettuce leaf, a few mint and basil, one piece of cucumber, one piece of green Apple, dip 1 or 2 pieces of beef (as rare or as cooked as you want) and shrimp. Lay everything across the lettuce leaf then roll the leaf up into a cylinder shape. Now take a huge bite out of that. Enjoy! Dipping Sauce: Soy sauce vinegar minced garlic sugar water Mix all ingredients together and fix to your taste. Also, if like spicy, add a bit of hot sauce.

Answer 3

yes, I make Korean ones for my guests that they can assemble themselves. At the minimum, you will need to buy kimchee (pickled cabbage) and gochichan (red pepper paste), both available at most grocery stores in the section that has the won ton wrappers and tofu. You can also go to an asian market and get more of the pickled vegetables you add to the wraps.

Basically, marinate strips of boneless chicken breasts in soy sauce, mirin (rice wine vinegar) brown sugar, sesame oil, crushed garlic and red pepper paste. Sautee them until cooked through and top with toasted sesame seeds and sliced green onion. That's about it! Serve on a platter along side rice, lettuce leaves, kimchee, gochichan and pickled vegetables.

To make them really authentic, you serve with a small bowl of those little dehydrated fish, also from the asian market.

Answer 4

4 cups water
2 cups uncooked white rice
1 tablespoon vegetable oil
1 pound ground pork
1 bunch green onions, thinly sliced
1/2 teaspoon minced garlic
1 (14 ounce) package firm tofu, drained and cubed Iif you dont like tofu leave it out)
1/2 c, shredded carrots
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon hot chile paste
1 head iceberg lettuce leaves, separated

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DIRECTIONS:
In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.
Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu (or not), carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste.
To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.


Optional additional stir fry ingredients:

These may be used in place of or in addition to the tofu: chopped peanuts, peppers, shrimp, rice noodles, diced chicken, scrambled egg or bean sprouts.

Note:

Hoisin sauce, also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chile peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or ethnic section. If this item is not in stock at your local store, ask your grocer to special order it for you. Most grocers will be happy to do this for their customers.

Answer 5

These are my favorite, mint is the key! You can make them with ground chicken, turkey, or ground firm tofu.

1 tablespoon peanut oil
1 large onion, chopped
1 1/4 pounds lean ground turkey
1/2 cup purchased Asian peanut sauce
1 tablespoon hoisin sauce
1 tablespoon soy sauce, plus additional soy sauce for dipping
1 cucumber, peeled, seeded, chopped (about 1 1/4 cups)
1/3 cup coarsely chopped fresh mint plus 1/3 cup small mint sprigs
12 large butter lettuce leaves

Heat peanut oil in heavy large skillet over medium-high heat. Add onion and sauté until beginning to brown, about 3 minutes. Add turkey and sauté until brown and cooked through, breaking up with back of spoon, about 7 minutes. Add peanut sauce, hoisin sauce, and 1 tablespoon soy sauce; heat through. (Can be made 8 hours ahead. Cover and refrigerate. Reheat in microwave or skillet, adding water by tablespoonfuls to moisten if necessary, before continuing.) Stir in cucumber and chopped mint. Season with salt and pepper.
Transfer turkey mixture to medium bowl. Place mint sprigs and lettuce leaves on platter. To make wraps, spoon turkey mixture onto lettuce leaf, add a few mint sprigs, fold in sides over filling, and roll up. Pass additional soy sauce alongside wraps for dipping.

Makes 4 servings.

Answer 6

ingredients: 1 asian, lots of lettuce, and some soy sauce.

directions for making asian lettuce wrap:
wrap your asian generously in lettuce. add some soy sauce and enjoy!

Answer 7

Eating for Life. its mainly a book for weight lifters, and the recipes are all healthy, but the lettuce wraps are killer. its by Bill Phillips.

good luck with your party

Answer 8

Both are good for you, each fruit/vegetable has different vitamins. Thus as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 9

go to allrecipes.com!