Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.
Monday, July 23, 2007
Don’t you feel like this dish should just ::wink:: and do a little sexy twirl? Such a flirty little thing!
“Asian Lettuce Wraps” or “Asian Lettuce Cups” is the most requested recipe on my site. I’ve updated the recipe to be lighter, more refreshing and healthier. No goopy cornstarchy sauce! Sorry, P.F. Chang! You can make a vegetarian version – just substitute crumbed tofu, more vegetables or even plain rice for the ground turkey. Traditionally, the recipe includes canned water chestnuts, which honestly taste like crunchy styrofoam. Instead, I’ve used crisp diced green apples – which is much tastier.
The mung bean noodles look clear and transparent when dried and puff up in just a few seconds time when fried. They are NOT “rice noodles” – when in doubt, look at the ingredient list on the back. It should say “mung beans.”
Hey…who’s stealing my apples?
1-1/2 tablespoons hoisin sauce
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon rice wine vinegar
freshly ground black pepper
1 teaspoon Sriracha hot sauce
1 teaspoon finely minced garlic
1/2 teaspoon grated fresh ginger
2 stalks, scallions
1 pound ground turkey or chicken
2 cups mixed vegetables (frozen pea/carrots, finely diced bell peppers, etc.)
1/2 green apple, finely diced
1 head boston bibb lettuce, leaves washed and separated
2 skeins, Mung Bean Noodles
2 medium carrots, Use vegetable peeler to peel cut carrot into paper thin strips. Use knife to further cut into super duper thin strands. Or, use the handy kitchen gadget <- I like this gadget
1. To fry the mung bean noodles, heat a wok or small sauce pan (something not too wide at its base. the smaller the base width, the less oil you will need to use) with about 2 inches of cooking oil. While oil is heating to 375F, use your hands to separate the strands of the mung bean noodle into small clumps. When oil hot, fry one batch at a time. It should only take 10 seconds to fry. Remove, drain on paper towels.
2. Combine the sauce ingredients in a small bowl.
3. To make the filling, heat wok on high heat with cooking oil. When oil is hot, add scallions, ginger and garlic and fry a few seconds until fragrant. Add turkey or chicken and fry until almost cooked through. Add the vegetables and cook 1 minute. Add sauce ingredients. Let simmer for 1 minute to thicken slightly.
4. Add the apples. Toss to coat. Immediately remove from heat. You don’t want to “cook” the apples – keep them nice and crunchy. Serve with lettuce cups, carrot shavings and fried mung bean noodles.
Kitt’s comment below just reminded me of the great weekend we just had with my baby birds.
Fighting for “THE BITE.”
Andrew is taller, he has the advantage.
But Nathan has sharp teeth
And swoops in for the kill
Did I scold him? Hell no. Smart strategy I say!