Asian Lettuce Cups

Photo: John Autry; Styling: Mindi Shapiro

Yield: 4 servings (serving size: 2 filled lettuce cups and about 1 tablespoon hoisin sauce mixture)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 28 Minutes

Nutritional Information

Amount per serving
  • Calories: 247
  • Fat: 13.1g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 3g
  • Protein: 18.8g
  • Carbohydrate: 12.5g
  • Fiber: 3.1g
  • Cholesterol: 75mg
  • Iron: 2.6mg
  • Sodium: 506mg
  • Calcium: 37mg

Ingredients

  • 1 tablespoon canola oil, divided
  • 2 cups coarsely chopped shiitake mushroom caps (about 5 ounces)
  • 13 ounces ground turkey
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon minced peeled fresh ginger
  • 2/3 cup thinly sliced green onions (about 4)
  • 1 (8-ounce) can sliced water chestnuts, drained and coarsely chopped
  • 8 Boston lettuce leaves
  • 2 tablespoons hoisin sauce
  • 4 teaspoons lower-sodium soy sauce
  • 2 teaspoons rice vinegar
  • 1 1/4 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
  • 1/8 teaspoon salt

Preparation

  1. 1. Heat 2 teaspoons 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 teaspoon 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. 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.
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