Asian Lettuce Wraps - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Asian Lettuce Wraps

Prep Time: 45 Minutes

Yields: 20 Servings or 10 Cups

Comment:

This delicious appetizer is great for those tailgating parties at home!

Ingredients:

1½ pounds ground chicken

1½ pounds ground turkey

20 endive lettuce leaves

1 cup hoisin sauce

½ cup soy sauce

⅓ cup dry sherry

1 tbsp sesame oil

1½ tbsps Asian chile paste

¼ cup canola oil

1 tbsp minced garlic

1 tbsp minced ginger

4 medium carrots, minced

10 green onions, minced

1 (8-ounce) can sliced water chestnuts, minced

1 (8-ounce) can bamboo shoots, minced

chopped peanuts for garnish, optional

Prep Time: 45 Minutes

Yields: 20 Servings or 10 Cups

 

Comment:

This delicious appetizer is great for those tailgating parties at home!

 

Ingredients:

1½ pounds ground chicken

1½ pounds ground turkey

20 endive lettuce leaves

1 cup hoisin sauce

½ cup soy sauce

⅓ cup dry sherry

1 tbsp sesame oil

1½ tbsps Asian chile paste

¼ cup canola oil

1 tbsp minced garlic

1 tbsp minced ginger

4 medium carrots, minced

10 green onions, minced

1 (8-ounce) can sliced water chestnuts, minced

1 (8-ounce) can bamboo shoots, minced

chopped peanuts for garnish, optional

 

Method:

In a large mixing bowl, whisk together hoisin sauce, soy sauce, dry sherry, sesame oil and Asian chile paste. Set aside. In a large skillet, heat canola oil over medium-high heat. Add ground chicken and turkey then cook 5–10 minutes or until no longer pink. Add garlic, ginger, carrots, green onions, chestnuts and bamboo shoots then cook 5­–7 minutes or until vegetables are wilted. Add hoisin mixture to meat mixture then cook an additional 5 minutes or until heated through. Serve with endive lettuce leaves. Garnish with chopped peanuts if desired.

 

In a large mixing bowl, whisk together hoisin sauce, soy sauce, dry sherry, sesame oil and Asian chile paste. Set aside. In a large skillet, heat canola oil over medium-high heat. Add ground chicken and turkey then cook 5–10 minutes or until no longer pink. Add garlic, ginger, carrots, green onions, chestnuts and bamboo shoots then cook 5¬–7 minutes or until vegetables are wilted. Add hoisin mixture to meat mixture then cook an additional 5 minutes or until heated through. Serve with endive lettuce leaves. Garnish with chopped peanuts if desired.

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