Martin Yan’s Savory Lettuce Cups: A Refreshing Low-Carb Delight
Welcome to a culinary journey that will transport you to the vibrant flavors of your favorite Chinese restaurant with a twist of home-cooked perfection. This recipe for Martin Yan’s Lettuce Cups is an irresistible low-carb dish that pairs savory ground turkey with a medley of fresh vegetables, all wrapped in crisp iceberg lettuce leaves. With its quick preparation time and delightful taste, it’s perfect for a weeknight dinner or a special occasion.
Ingredients
- Ground Turkey: 1/2 pound
- Oyster Sauce: 1 tablespoon
- Dry Sherry: 1 tablespoon
- Rice Wine: 1 tablespoon
- Fresh Ginger: 2 teaspoons, finely grated
- Carrot: 1 large, finely chopped
- Zucchini: 1 small, finely chopped
- Water Chestnuts: 6, finely chopped
- Iceberg Lettuce: 1 head, leaves separated
- Hoisin Sauce: 1 tablespoon
- Walnuts: 12, chopped (optional)
Instructions
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Prepare the Ground Turkey: In a mixing bowl, combine the ground turkey with the oyster sauce. Stir well to ensure the meat is evenly coated. Allow it to marinate for 10 minutes to absorb the flavors.
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Soak and Prep Mushrooms: If you are including mushrooms, soak them in warm water for about 15 minutes until they are softened. Drain the mushrooms, reserving 1/4 cup of the soaking liquid. Trim off the stems and chop the mushroom caps into small pieces.
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Heat the Wok: Place a wok or large skillet over high heat and allow it to become hot. Add a splash of cooking oil, swirling it around to coat the sides of the pan.
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Cook the Ginger: Add the finely grated ginger to the hot oil and stir-fry for about 10 seconds, or until it becomes fragrant.
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Stir-Fry the Meat: Add the marinated ground turkey to the wok. Stir-fry the meat, breaking it apart with your spatula, until it is crumbled and no longer pink, which should take about 1 to 3 minutes.
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Add Vegetables: Toss in the finely chopped carrot, zucchini, and water chestnuts. Continue to stir-fry for about 30 seconds to mix everything together.
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Incorporate Mushrooms: Add the chopped mushrooms along with the reserved mushroom soaking liquid to the wok. Cook until the vegetables are crisp-tender, approximately 2 minutes.
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Season the Mixture: Stir in the dry sherry, rice wine, and sesame oil. Cook for an additional minute or until the mixture is heated through. If you’re using walnuts, add them now and toss everything together to coat.
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Assemble the Lettuce Cups: To serve, spread a small amount of hoisin sauce on each iceberg lettuce leaf. Spoon the savory meat mixture onto the lettuce cups, then fold the leaves around the filling to create a wrap.
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Optional Spice: For those who enjoy a bit of heat, top the lettuce cups with a drizzle of Asian chili sauce before serving.
Nutrition Information
- Calories: 466.5
- Fat: 25.7 grams
- Saturated Fat: 4.7 grams
- Cholesterol: 89.7 milligrams
- Sodium: 392.8 milligrams
- Carbohydrates: 31.4 grams
- Fiber: 5.2 grams
- Sugar: 8.7 grams
- Protein: 23.3 grams
This recipe for Martin Yan’s Lettuce Cups not only brings the essence of Chinese cuisine to your table but also aligns perfectly with a low-carb lifestyle. The combination of flavors and textures is sure to delight your taste buds and leave you craving more. Whether you’re preparing a simple family dinner or looking to impress guests with an elegant appetizer, this dish is sure to be a hit. Enjoy the vibrant taste and healthful benefits of these delightful lettuce cups! 🍴🥬🌟
