Best 2 Martin Yans Lettuce Cups Recipes

Indulge your taste buds in a culinary journey with Martin Yan's Lettuce Cups, an iconic appetizer that tantalizes with vibrant flavors and textures. These bite-sized delights, also known as San Choi Bao, are a delightful fusion of Chinese and Vietnamese cuisine, featuring crisp lettuce leaves enveloping a savory filling of minced pork, wood ear mushrooms, and aromatic herbs.

This versatile dish offers a unique canvas for customization, allowing you to tailor the filling to your preferences. Experiment with different types of ground meat, such as chicken, beef, or tofu, for a vegetarian option. Add a touch of heat with chili peppers or Sriracha sauce, or balance the flavors with refreshing cucumber and carrot strips.

Accompanying the main lettuce cup recipe, this article provides variations to suit diverse tastes and dietary needs. Discover the vegetarian lettuce cups, a plant-based delight featuring a delightful combination of tofu and shiitake mushrooms, complemented by a tangy tamarind sauce. For a gluten-free alternative, explore the gluten-free lettuce cups, which utilize almond flour and coconut aminos to create a flavorful and inclusive dish.

Whether you're hosting a party or seeking a quick and satisfying weeknight meal, Martin Yan's Lettuce Cups offer an explosion of flavors and textures that will leave you craving more. Dive into these culinary creations and embark on a tantalizing journey of taste and satisfaction.

Let's cook with our recipes!

CHICKEN LETTUCE CUPS (MARTIN YAN)

Chicken Lettuce Cups (Martin Yan) image

Make and share this Chicken Lettuce Cups (Martin Yan) recipe from Food.com.

Provided by ratherbeswimmin

Categories < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 dried black mushrooms
1/2 lb ground chicken or 1/2 lb ground turkey
1 1/2 teaspoons cornstarch
2 teaspoons chinese rice wine or 2 teaspoons dry sherry
1/4 cup hoisin sauce
2 teaspoons soy sauce
1/2 teaspoon chili-garlic sauce
1 teaspoon sesame oil
1 tablespoon vegetable oil
1 teaspoon minced ginger
1 -2 garlic clove, minced
1/2 red bell pepper, finely chopped
1/2 cup finely chopped water chestnut
2 teaspoons chopped fresh cilantro
8 small iceberg lettuce cups

Steps:

In a small bowl, soak the mushrooms in warm water to cover until softened, about 15 minutes; drain.
Discard the stems, and coarsely chop the caps; set aside.
In a bowl, mix the chicken, cornstarch, and wine together; let stand for 10 minutes.
Make the sauce-combine all the sauce ingredients in a small bowl; set aside.
Place a stir-fry pan over high heat until hot; add in oil, swirling to coat the sides.
Add in ginger and garlic; cook until fragrant, about 15 seconds.
Add in chicken mixture; stir fry until crumbly and no longer pink, about 2 minutes.
Add in bell pepper, water chestnuts, and mushrooms; stir-fry until the bell pepper is soft, 1-2 minutes; stir in cilantro; transfer to a serving plate.
To serve-arrange the lettuce cups on a plate alongside the sauce and the chicken mixture.
To eat-spread a little sauce in the lettuce cup, spoon in some of the chicken mixture, fold the lettuce around the filling, and eat the packet out of hand.

Nutrition Facts : Calories 177.4, Fat 6.9, SaturatedFat 1.2, Cholesterol 40.2, Sodium 472.8, Carbohydrate 14.6, Fiber 1.5, Sugar 6.2, Protein 13.6

MARTIN YAN'S LETTUCE CUPS

Martin Yan's Lettuce Cups image

I had always wanted to duplicate this refreshing and savory dish sometimes found in Chinese restaurants. Martin Yan (of Yan Can Cook) didn't let me down! It also happens to be low-carb. I skipped all the veggies except the carrots and was more generous with the sesame oil, sherry and ginger than the amounts listed, so adjust to your taste.

Provided by Marla Swoffer

Categories Chicken

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 lb ground turkey (or minced chicken)
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon dry sherry or 1 tablespoon rice wine
2 tablespoons cooking oil
1 teaspoon minced ginger
6 dried black mushrooms
1 small carrot, cut into l/ 4-inch cubes
1 small zucchini, cut into l/ 4-inch cubes
1 cup diced water chestnut
12 leaves small iceberg lettuce, cups
hoisin sauce
3/4 cup coarsely chopped toasted walnuts (optional)
Asian chili sauce (optional)

Steps:

Place meat in a bowl with oyster sauce; stir to coat.
let stand for 10 minutes.
Soak mushrooms in warm water to cover until softened, about 15 minutes; drain, reserving 1/4 cup of the soaking liquid.
Trim and discard stems.
Chop caps.
Place a wok over high heat until hot.
Add cooking oil, swirling to coat sides.
Add ginger and cook, stirring, until fragrant, about 10 seconds.
Add meat, stir-fry until meat crumbled and no longer pink (1-3 minutes).
Add carrot, zucchini, and water chestnuts; stir-fry for 30 seconds.
Add mushrooms and reserved mushroom soaking liquid.
Cook until vegetables are crisp-tender, about 2 minutes.
Add sherry/wine and sesame oil; cook until heated through.
If using, add walnuts and toss to coat.
To eat, spread hoisin sauce on a lettuce cup, spoon in meat filling, wrap in lettuce cup, and eat out of hand.
For spicier palates, top with Asian chili sauce.

Tips:

Use fresh, crisp lettuce leaves. This will help the cups hold their shape and prevent them from becoming soggy.
Blanch the lettuce leaves before using. This will help them soften slightly and make them more pliable.
Use a variety of fillings. The possibilities are endless, so get creative and experiment with different flavors and textures.
Don't overfill the cups. You want to be able to close them easily without making a mess.
Serve the cups immediately. This will prevent the lettuce leaves from wilting.

Conclusion:

Martin Yan's lettuce cups are a delicious and easy-to-make appetizer that is perfect for any occasion. With a variety of fillings to choose from, there is something for everyone to enjoy. So next time you are looking for a quick and easy snack or appetizer, give these lettuce cups a try. You won't be disappointed!