Lettuce Packages Recipes

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SPICY CHOPPED EGGPLANT AND MUSHROOMS IN LETTUCE PACKAGES



Spicy Chopped Eggplant and Mushrooms in Lettuce Packages image

Categories     Leafy Green     Mushroom     Stir-Fry     Low Fat     Vegetarian     Quick & Easy     Eggplant     Bon Appétit

Yield Serves 4

Number Of Ingredients 14

1 tablespoon oriental sesame oil
2 tablespoons minced garlic
2 tablespoons minced peeled fresh ginger
4 cups 1/2-inch cubes unpeeled eggplant (about 3/4 pound)
1/2 pound mushrooms, coarsely chopped
1/3 cup water
2 tablespoons hoisin sauce*
1 tablespoon oyster sauce*
1 tablespoon chili paste with garlic*
Boston lettuce leaves
Chopped green onion
Chopped red bell pepper
Chopped jicama
Hoisin sauce is available at Asian markets and in the Asian section of some supermarkets.

Steps:

  • Heat oil in heavy large nonstick skillet over medium-high heat. Add garlic and ginger and stir until fragrant, about 1 minute. Add eggplant and mushrooms and sauté 2 minutes, stirring to coat with seasonings. Add next 4 ingredients and cover. Simmer until eggplant is tender, stirring occasionally, about 10 minutes. Uncover and cook until sauce is absorbed and mixture is thick, about 2 minutes. Season to taste with salt.
  • Arrange lettuce leaves around edge of platter. Spoon eggplant mixture into center. Spoon eggplant mixture into center. Spoon some eggplant mixture into each lettuce leaf. Garnish generously with chopped green onion, bell pepper and jicama. Fold up sides of lettuce as for a taco and serve.

LETTUCE PACKAGES



Lettuce Packages image

Here's a variation on the lettuce wraps that are so popular at the P.F. Chang restaurant chain. It calls for pork instead of chicken but there's no reason you can't make it either way. It's good as an appetizer or an entree. Note: I recommend stir frying the pork in batches. Cook half of it and remove. Cook the rest, then combine.

Provided by tgobbi

Categories     Asian

Time 26m

Yield 2-4 serving(s)

Number Of Ingredients 16

4 tablespoons vegetable oil, for stir frying (as needed)
1 tablespoon minced garlic
1/2 teaspoon salt
1 lb lean pork, coarsely chopped (loin or butt)
1 tablespoon dry sherry
1/2 lb fresh green beans, cut in 1/4-inch pieces
1/2 teaspoon salt
1/4 cup water (or unsalted chicken stock)
1/2 cup diced bamboo shoot
1/2 cup diced water chestnut (*see note at end of directions)
3/4 cup chopped peanuts
2 tablespoons chinese oyster sauce
1 teaspoon sugar (more or less to taste)
1/2 teaspoon sesame oil
hoisin sauce
lettuce leaf

Steps:

  • Heat about 2 Tbsp of the oil in a wok or large skillet; stir in the garlic and 1/2 tsp salt. Quickly add the pork and stir fry until it's just cooked. Stir in the dry sherry and remove contents of the wok to a bowl.
  • Heat another 2 Tbsp oil; add the beans and 1/2 tsp salt and stir fry about a minute. Add the water, cover and let cook for 30 seconds. Add the bamboo shoots, water chestnuts, oyster sauce, sugar and cooked pork. Stir fry long enough to blend all ingredients - about a minute and a half. Stir in the sesame oil and serve immediately. (Do not make ahead of time planning to reheat because you'll lose the crispness and crunch).
  • To serve: each diner fills a lettuce leaf with the pork mixture and spoons on some hoisin sauce to taste.
  • *fresh jicama is a great substitute for canned water chestnuts.

Nutrition Facts : Calories 1015.2, Fat 68.5, SaturatedFat 11.9, Cholesterol 133.8, Sodium 1798.3, Carbohydrate 32.8, Fiber 10.4, Sugar 8.8, Protein 66.7

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