Tuesday, January 25, 2011

Asian Lettuce Cups

Trying these tonight!  I love PF Chang's lettuce wraps so thought I would try the healthier version.

Recipe via Cooking Light


  • 1 1/2  tablespoons  canola oil, divided
  • 3  cups  coarsely chopped shiitake mushroom caps (about 1/2 pound)
  • 1 1/4  pounds  ground turkey
  • 1/2  teaspoon  minced garlic
  • 1/2  teaspoon  minced peeled fresh ginger
  • 1  cup  thinly sliced green onions (about 4)
  • 1  (8-ounce) can sliced water chestnuts, drained and coarsely chopped
  • 12  Boston lettuce leaves
  • 3  tablespoons  hoisin sauce
  • 2  tablespoons  lower-sodium soy sauce
  • 1  tablespoon  rice vinegar
  • 2  teaspoons  Sriracha (hot chile sauce, such as Huy Fong)
  • 1/4  teaspoon  salt


1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add mushrooms; sauté 5 minutes or until tender, stirring occasionally. Place mushrooms in a large bowl. Heat remaining 1 1/2 teaspoons oil in pan over medium-high heat. Add turkey, garlic, and ginger to pan; cook 6 minutes or until turkey is browned, stirring to crumble. Add turkey mixture, onions, and water chestnuts to mushrooms in bowl; stir well.
2. Spoon 1/2 cup turkey mixture into each lettuce leaf. Combine hoisin, soy sauce, rice vinegar, Sriracha, and salt in a small bowl, stirring with a whisk. Serve sauce with lettuce cups.


  1. ohhhh i love these! im excited about the healthier version! my booty could use it! :) ha

  2. YUM! This sounds delicious!! Let us know how they turn out!!