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Spicy Asian Lettuce Cups

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LettuceCupSQ2Makes 24 cups

2 tablespoons vegetable oil
1 medium onion
2 garlic cloves, minced
1 can (8 ounces) sliced water chestnuts, drained and chopped medium
1 pound ground turkey
1/4 cup soy sauce
1/4 cup ketchup
4 teaspoons rice wine vinegar
4 teaspoons sesame oil
2 teaspoons red pepper flakes
2 tablespoons brown sugar
1 head ice burg lettuce, quartered at the core, core removed, leaves separated and torn into approximate 4-inch cups
Garnish: 1/4 cup sliced scallions, 1/4 cup chopped peanuts

Heat oil in a large (12-inch skillet) over medium-high heat. Add onions, garlic, and water chestnuts; sauté until onions soften, 3 to 4 minutes. Add turkey; continue to cook, stirring frequently, until meat looses its raw color, and most of the liquid has evaporated, about 5 minutes.

Meanwhile, mix soy, ketchup, vinegar, oil, pepper flakes, and sugar. Add to the sautéing turkey; continue to cook until mixture has thickened to the texture of thick sloppy Joe’s.

When ready to serve, warm turkey mixture. Lay out lettuce cups on a serving tray. Fill each with 2 tablespoons of filling, then garnish with scallions and peanuts. Serve.

About Maggy Keet

As a New Yorker, I take full advantage of the ever evolving, always exciting restaurant scene. But most days, my “happy place” is found in my tiny Manhattan kitchen where I cook two meals a day. My perfect night is spent listening to NPR, while drinking a glass of wine, and creating a simple, (most often) vegetarian supper which I enjoy with my husband, Andy. In addition to blogging, writing, and planning events, I work full time as a Development Fundraiser.

22 Comments

  2. Maggy says

    Yes, maybe it would be better for lunch. It’s really light, which I love. But also, we served it with steamed dumplings which made it a bit more dinner-like.

    Reply

  14. jenny says

    These were a hit with my family; DO try them. I didn’t have any peanuts, so I used crunchy rice sticks (canned) instead. I substituted Tabasco catsup for regular. “Sweet and Spicy” Asian Tabasco sauce on top of the wraps was just perfecto!!!
    I used “Quorn” ground “meat” for my Vegan and she was just as content as us turkeys!!!

    Reply

  18. Kathi Johnson says

    We made these last night. So yummy. We didn’t have the sesame oil so we subsituted a little fish sauce for some added flavor. Really good, although there is talk of making them again tonight with the sesame oil (that was actually in the pantry, but hiding).

    Reply

  20. Sylvia says

    We made these for dinner last night and they were scrumptious! My fairly picky husband decreed that these should go into the rotation of dinners at our house. I love how simple and quick they are, and I felt virtuous using the lettuce wraps and ground turkey. Yummmm

    Reply

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