Some recipes are worth repeating. Some recipes are just so good that you gobble up the left overs for the next days lunch and dinner. And some recipes are just plain fun. This recipe, thanks to Jaden of Jaden's Steamy Kitchen, is all of the above.
Remember those great spicy chicken lettuce cups you get at P.F. Changs? They don't come much better than that, but I think Jaden and her recipe have managed one up on Mr. Chang. So I will try to do Ms. Jaden justice here in my tiny kitchen, and try not to mess it up too badly.
ASIAN LETTUCE CUPS WITH TURKEY AND GREEN APPLE
1 lb ground turkey
1 tsp minced garlic
1/2 tsp grated ginger
2 cups frozen carrot/pea mix OR red/yellow bell peppers, finely diced
2 stalks, scallions
1/2 tart green apple, finely diced
2 bunches of Mung Bean noodles
2 medium carrots; use a vegetable peeler or a spiral slicer to cut them into tiny slivers
1 head of Boston Bibb or Butter lettuce, leaves washed and separated
1 1/2 tablespoons of Hoisin sauce
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon rice wine vinegar
1/4 tsp ground pepper
1 tsp hot sauce
Fry noodle - wok or a pot (something not too wide at its base. the smaller the base width, the less oil you will need to use). Fill with about 2" of 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 paper towels.
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 chicken and fry until 80% cooked through. Add vegetables and cook 1 minute. Add sauce ingredients. Let simmer for 1 minute to thicken slightly. Add apples. Toss to coat. Immediately remove from heat. You don’t want to "cook" the apples - keep them nice and crunchy. Serve with hot sauce sauce, lettuce cups, fried noodles.
Serve in lettuce cups with fried noodles and carrot slivers.
Thanks once again to Jaden and her great recipe. Take a look at her blog to see what a foodie blog is supposed to look like, and keep an eye out for her new cookbook due in bookstores sometime soon.