1 head of sturdy lettuce such as bibb, romaine or iceberg
1/2 cup chicken broth
1/4 cup soy sauce
2 tablespoons light or dark brown sugar
1 tablespoon cornstarch
2 tablespoons vegetable oil
2 pounds ground turkey or chicken
1 small bell pepper (green, red or any other color you prefer), finely diced
1 large carrot, finely diced
2 large garlic cloves, minced
1 tablespoon minced fresh ginger
1/4 cup finely sliced scallions, light green and dark green parts only (from about 2-3 scallions)
Sriracha or other hot sauce for serving
Instructions
Prep the lettuce- Separate the head of lettuce
into individual leaves. Rinse and dry, either
with a salad spinner or by hand, using clean
kitchen towels or paper towels to pat the
leaves dry.
Refrigerate the lettuce leaves until ready to
assemble and serve, either inside the salad
spinner or between layers of clean, dry kitchen
towels or paper towels in an airtight container
to wick away excess moisture. (Lettuce leaves
can also be stored in individual serving sizes
for lunches on the go.)
Cook the meat- Whisk the broth, soy sauce,
sugar and cornstarch together in a small bowl
and set aside.
Heat 1 tablespoon oil in a large skillet or
sauté pan over medium-high heat until
shimmering.
Add half the ground meat in handfuls,
distributing it in a single layer in the pan.
Cook without stirring until the meat starts to
brown, then stir and start breaking up the meat
into smaller pieces.
When the meat is no longer pink, transfer it to
a bowl. Add the remaining oil and meat to the
pan and cook in the same manner.
Finish the filling- Return all the meat to the
pan and add the bell pepper, carrot, garlic and
ginger. Cook for 5 minutes until the vegetables
start to soften.
Whisk in the reserved broth and cook for a few
more minutes to thicken the broth into a sauce.
Remove from the heat and stir in the scallions.
Store the filling- Transfer to a lidded
container (or multiple containers, if you're
sending the wraps off to school or work for
meals) and refrigerate until ready to eat. The
cooked filling can be made up to 2 days in
advance.
Reheat the meat in a covered skillet over
medium-low heat until warmed through, or zap in
the microwave in minute-long increments,
stirring between each to warm evenly.
Spoon the warmed filling into the lettuce
leaves (about 1/3-1/2 cup filling per leaf,
depending on the size of your lettuce) and
drizzle with Sriracha or your favorite hot
sauce, if desired.
Originally Submitted
1/14/2015
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