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Lettuce Cups with Turkey

Updated February 23, 2016
(1 Votes)

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Cookbook

Everyday Chinese Cooking

Published by Clarkson Potter

If you prepare the turkey mixture ahead, you can create this appetizer in 5 minutes as guests arrive. Toss leftover cooked meat mixture with noodles for a delicious and simple lunch the next day. You may substitute ground chicken or pork.

Serves6

Cooking Methodsauteeing

CostInexpensive

Easy

Total Timeunder 1 hour

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Courseappetizer

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free

Equipmentwok

Mealdinner, lunch

Taste and Texturecrisp, salty, savory, sweet, umami

Ingredients

  • 1 pound turkey breast
  • ½ teaspoon salt
  • ¼ teaspoon sugar
  • ¼ teaspoon white pepper
  • 2 teaspoons cornstarch
  • 1 small head iceberg or Bibb lettuce
  • 2 teaspoons vegetable oil
  • ½ cup coarsely chopped water chestnuts
  • 3 large shallots, peeled and chopped
  • 2 ounces diced pimiento
  • ½ cup hoisin sauce
  • 1 chopped green onion

Instructions

Remove and discard the tendon from the turkey; dry the turkey breast with paper towels. Dice the turkey into ½-inch pieces.

In a medium bowl, combine the salt, sugar, pepper, and cornstarch. Add the turkey, cover, and refrigerate for 20 minutes.

Carefully remove the lettuce leaves from the head. Take the 6 largest, nicest bowl-shaped leaves. Reserve the remaining leaves for another use. Trim the edges to form a 4-inch bowl.

Heat a large, deep nonstick skillet with a high edge over high heat. Add the vegetable oil, turkey, water chestnuts, and shallots. Using 2 spoons, stir and separate until the turkey turns white, about 2 minutes. Add the pimiento and stir-fry for 1 minute. Remove from the heat.

Brush approximately 1 teaspoon hoisin sauce, or to taste, on each lettuce leaf. Place 1/3 cup filling in the center of each lettuce leaf, garnish with green onion, and serve with the remaining hoisin sauce.

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