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sauteeing Asian, Chinese
Lettuce Cups with Turkey Recipe-19801

Photo by: Bruce Nimmer
Comments: 0


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.

Yield: Serves 6


  • 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


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.

© 2000 Leeann Chin and Katie Chin

Nutritional Information

Nutrients per serving (% daily value)

245kcal (12%)
49mg (5%)
17mg (28%)
65mcg RAE (2%)
49mg (16%)
716mg (30%)
2g (9%)
8g (12%)
2mg (12%)

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