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chinese lettuce wrap
at recipeseasy.com
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CHINESE PORK-LETTUCE ROLLS
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Yield: 8 Servings
Posted by Stewart Hopper
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4 lb Boneless pork roast
4 ts Sugar
1 ts Salt
1 tb Soy sauce
1 1/2 tb Honey
1 c Chicken broth
3 tb Vinegar
1/4 c Water
Combine sugar, salt, honey, soy sauce and broth, pour over roast and
let marinate for at least one hour, turning occasionally. Place roast
in shallow pan, pour sauce over and bake at 350 degress for 2 1/2 to
3 hours (170 on meat thermometer). Baste as often as you can with a
mixture of the vinegar and water to prevent sugar from sorching, and
to add a slight sweet-sour flavor.
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CHINESE STYLE BEEF & VEGETABLE WRAP-UPS
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Yield: 3 Servings
2 tb Oil
1 ts Grated ginger
1 ts Minced garlic
2 sm Minced red peppers
5 Mushrooms, thinly sliced
3 Green onions, sliced
16 oz Tofu, cubed
2 tb Red miso, mixed with 1/2 c
-- water
1 tb Soy sauce
1 tb Honey
1 tb Tahini
1/2 ts Vinegar
1 ts Cornstarch dissolved in 2 tb
-- water
Heat oil in wok. Add ginger, garlic & red peppers. Saute for 3
minutes. Add mushrooms & onion whites. Saute for 3 minutes. Add onion
greens & tofu & saute for 1 minute. Combine miso, soy sauce, honey,
tahini & vinegar. Mix well. Stir into saute mixture & simmer for 1
minute. Stir in dissolved cornstarch & simmer 30 seconds or till
thick. Serve over rice.
Shurtleff & Aoyagi, "The Book of Tofu"
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Chinese Pork-Lettuce Rolls
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Yield: 4 servings
1 Cucumber -- peeled and
Sliced
1 Tomato -- peeled, seeded
3 tb Vidalia onions -- chopped
2 tb Mint -- chopped
1 c Lowfat yogurt
1/2 ts Ground cumin
6 Mint sprigs
Cayenne pepper -- to taste
1. Put the cucumber, tomato, onion and mint or chives into a food
processor or blender. Process until very fine. Add the yogurt and
cumin and blend well. To make by hand, chop the cucumber, onion and
herbs finely, reserving as much liquid as possible.
2. Put the chopped ingredients and any reserved liquid into a mixing
bowl and add the remaining ingredients.
Serve chilled, garnished with a sprig of mint and a sprinkling of
cayenne pepper to taste. Yield: 4 servings. Used as an entree, it
will serve two.
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CHINESE-STYLE CHICKEN IN LETTUCE CUPS - Bon Appetit
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Yield: 4 servings
1/4 lb Bacon, chopped
1 lg Onion, chopped
2 lg Garlic cloves, chopped
2 15 to 16-oz cans black
-beans, rinsed, drained
1 cn (16-oz) diced peeled
-tomatoes
1 cn (4-oz) diced green chilies
2 1/2 tb Chili powder
2 ts Dried oregano
1/4 ts Cayenne pepper
Cook bacon in heavy large saucepan over medium heat until light brown,
about 10 minutes. Add onion and garlic and saute until onion is
translucent, about 5 minutes. Add all remaining ingredients. Simmer
until chili is thick, stirring frequently, about 12 minutes. Season
to taste with salt and pepper.
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Chinese Style Beef and Vegetable Wrap-Ups
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Yield: 6 servings
4 Crepes
1 lb Ground beef, browned and
Drained
1/2 c Chopped green pepper
1 cn (16 oz) refried beans
1 8 oz. jar taco sauce
3/4 c Shredded Cheddar cheese
1 md Tomato, cut into thin
Wedges
Prepare crepes.Heat ground beef,green pepper,beans and taco sauce in
10" skillet,stirring constantly until hot.Place 1 crepe in ungreased
pie plate,9 x 1 1/4" or 10 x 1 1/2";spread with 1/3 of the beef
mixture.Sprinkle with 1/4 cup of the cheese;place 1 crepe on top.
Repeat with remaining beef mixture,cheese and crepes.Cover pie plate
with aluminum foil.Bake 10 minutes.Remove foil;arrange tomato wedges
on crepe in circle about 1" from edge.Garnish with sour cream or
guacamole,if desired.Cut into wedges.6 Servings.
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Beef and Chinese Lettuce Soup
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Yield: 7 Servings
2 tb Oil
1 1/2 lb Beef sirloin; cubed
1 md Onion; chopped
2 Cloves garlic; minced
1 Green pepper; chopped
1 Red pepper; chopped
2 Fresh jalapenos; chopped
30 oz Kidney or navy beans
14 oz Beef broth
1/2 c Red wine
2 tb Chili powder
2 ts Cumin
Salt and pepper to taste
1. Heat oil in a Dutch oven or large pot over medium heat. 2. Brown meat on
all sides in hot oil, 5-8 minutes; stir only occasionally. 3. Add onions,
garlic, bell peppers and jalapeno pepper; cook for 3 minutes or until
vegetable are just tender-crisp. 4. Stir in remaining ingredients, bring to
a boil; reduce heat cover, and simmer for 40-50 minutes or until meat is
tender.
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Braised Chinese Lettuce and Chestnuts
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Yield: 1 Servings
9 oz Chinese cabbage(bok choy)
5 oz Vegetable oil
1/2 ts Scallions; shredded
1/4 ts Fresh ginger; shredded
4 ts Dried shrimps; soaked
2 Fresh or canned mushrooms;
-sliced
1 Carrot; sliced thinly
5 oz Clear stock
2 ts Salt; or to taste
1 ts Soy sauce
1/8 ts Ground sichuan peppercorn
2 tb Cornstarch (cornflour)
-dissolved in
2 tb Water
1/4 ts Sesame oil
1/4 ts Msg
1. Wash the cabbage, drain well, and cut into1/2 inch by 1 inch pieces.
2. Heat 3 tbps of the oil in a wok until the surface ripples. Add the
cabbage and stir-fry for 1 minute. Remove and set aside. Heat 7 tbsp of the
oil. Add the scallions and ginger and stir-fry until fragrant. Add the
cabbage, shrimps, mushroom and carrot. Pour in the stock and bring to a
boil. Add the salt, soy sauce, and ground peppercorn. When the stock has
been almost reduced, add the MSG and the cornstarch-water mixture. Cook,
stirring, until thickened slightly. Add the sesame oil, remove, and serve.
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Braised Chinese Lettuce and Dried Shrimp
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Yield: 6 Servings
2 Or
3 Dried scallops
15 Chestnuts
1 lb Chinese lettuce
1 Or
2 tb Oil
1 c Stock
1/2 ts Salt
1 ts Cornstarch
2 tb Water
1. Soak dried scallops.
2. Shell chestnuts. Cut Chinese lettuce in 2-inch cubes and blanch. Shred
scallops.
3. Heat oil. Add lettuce and stir-fry to coat with oil.
4. Add stock, salt, scallops and chestnuts. Bring to a boil; then simmer,
covered, until chestnuts are soft (about 20 minutes).
5. Blend cornstarch and cold water to a paste; then stir in to thicken.
Serve hot in a deep bowl. VARIATION: In step 3, add with the lettuce, dried
mushrooms (soaked), sliced.
From The Thousand Recipe Chinese Cookbook, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive,
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Chinese Pork-Lettuce Rolls
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Yield: 1 Servings
**** NO E *****
-Karen Adler FNGP13B.
-Yield: 2 doz.
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Chinese Style Beef and Vegetable Wrap-Ups
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Yield: 3 Servings
2 tb Oil
1 ts Grated ginger
1 ts Minced garlic
2 sm Minced red peppers
5 Mushrooms, thinly sliced
3 Green onions, sliced
16 oz Tofu, cubed
2 tb Red miso, mixed with 1/2 c
-- water
1 tb Soy sauce
1 tb Honey
1 tb Tahini
1/2 ts Vinegar
1 ts Cornstarch dissolved in 2 tb
-- water
Heat oil in wok. Add ginger, garlic & red peppers. Saute for 3 minutes.
Add mushrooms & onion whites. Saute for 3 minutes. Add onion greens & tofu
& saute for 1 minute. Combine miso, soy sauce, honey, tahini & vinegar. Mix
well. Stir into saute mixture & simmer for 1 minute. Stir in dissolved
cornstarch & simmer 30 seconds or till thick. Serve over rice.
Shurtleff & Aoyagi, "The Book of Tofu"
From Gemini's MASSIVE MealMaster collection at
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