Lettuce Cups with Turkey
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.
Total Timeunder 1 hour
OccasionBuffet, Casual Dinner Party, Family Get-together
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free
Taste and Texturecrisp, salty, savory, sweet, umami
- 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