ASIAN LETTUCE CUPS RECIPE WITH GROUND TURKEY & GREEN APPLE

“Asian Lettuce Wraps” or “Asian Lettuce Cups” is the most requested recipe on my site.

  I’ve updated this Asian Lettuce Cups 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?

INGREDIENTS:

The Sauce: 1-1/2 tablespoons hoisin sauce1 teaspoon soy sauce1/2 teaspoon sesame oil1 teaspoon rice wine vinegarfreshly ground black pepper1 teaspoon Sriracha hot sauceFilling: 1 teaspoon finely minced garlic1/2 teaspoon grated fresh ginger2 stalks, scallions1 pound ground turkey or chicken2 cups mixed vegetables (frozen pea/carrots, finely diced bell peppers, etc.)1/2 green apple, finely dicedToppings/Wrap: 1 head boston bibb lettuce, leaves washed and separated2 skeins, Mung Bean Noodles2 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

DIRECTIONS:

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.

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