Best 5 Lettuce Cups With Pork And Quinoa In Peanut Sauce Recipes

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LETTUCE CUPS WITH PORK AND QUINOA IN PEANUT SAUCE



Lettuce Cups with Pork and Quinoa in Peanut Sauce image

Provided by María Del Mar Sacasa

Categories     Appetizer     Kid-Friendly     Dinner     Lunch     Spring     Summer     Healthy     Low Cholesterol     Dairy Free     Tree Nut Free     Small Plates

Yield 4 Servings

Number Of Ingredients 19

3 tablespoons (2 ounces/60 grams) creamy peanut butter (avoid using natural peanut butter, which won't blend as smoothly)
1 tablespoon palm sugar or light brown sugar
3 tablespoons soy sauce, plus more to taste
3 tablespoons juice, plus 2 teaspoons finely grated zest from about 3 limes
1 tablespoon finely grated fresh ginger
1 tablespoon rice vinegar
2 teaspoons fish sauce, plus more to taste
2 teaspoons sriracha hot sauce, plus more to taste
1 tablespoon vegetable oil
6 scallions, ends trimmed and thinly sliced
1 pound/450 grams ground pork
1 cup (6 ounces/180 grams) cooked quinoa
1/2 cup (1 ounce/30 grams) quinoa puffs
1/2 cup cilantro, chopped
1/2 cup pea shoots, chopped
1/2 cup (2 1/2 ounces/75 grams) salted and roasted peanuts, chopped
1 head Bibb lettuce, leaves separated
Lime wedges
Sriracha hot sauce

Steps:

  • 1. In a small bowl, whisk together the peanut butter, sugar, soy sauce, lime juice and zest, ginger, vinegar, fish sauce, and sriracha until smooth.
  • 2. Heat the oil in a large nonstick skillet over medium-high heat until shimmering. Add the scallions and cook until softened, about 2 minutes. Add the pork and cook, breaking up with a wooden spoon, until no longer pink, 8 to 10 minutes. Add the peanut butter mixture and cook, stirring until absorbed, about 3 minutes. Stir in the quinoa and quinoa puffs. Adjust the seasoning with soy sauce, fish sauce, and sriracha.
  • 3. Stir in the cilantro and pea shoots and sprinkle with peanuts.
  • 4. Scoop the pork mixture into the lettuce leaves. Serve with lime wedges and sriracha.

ASIAN PORK LETTUCE CUPS



Asian Pork Lettuce Cups image

Provided by Katie Lee Biegel

Categories     appetizer

Time 20m

Yield 8 servings (16 lettuce cups)

Number Of Ingredients 9

1/3 cup hoisin sauce
2 tablespoons rice wine vinegar
2 teaspoons grated ginger
1 clove garlic, grated
One 14-ounce package rice vermicelli noodles
2 tablespoons canola oil
2 pounds cooked pork chops, sliced into strips
1 head Bibb lettuce, separated into leaves
Serving suggestions: chopped peanuts, mint leaves, cilantro leaves, bean sprouts and Sriracha

Steps:

  • In a bowl, whisk the hoisin sauce with the vinegar, ginger and garlic.
  • Soak the rice noodles in very hot water until soft, according to package instructions. Cut into smaller pieces for serving.
  • Heat the oil in a skillet over medium heat, then add pork chop strips and quickly stir-fry until warmed through. Add the hoisin mixture and toss to coat. Remove from the heat.
  • Serve the pork family style in lettuce cups topped with chopped peanuts, mint, cilantro, bean sprouts and Sriracha and the rice noodles on the side.

QUINOA PILAF IN LETTUCE CUPS



Quinoa Pilaf in Lettuce Cups image

Provided by Aarti Sequeira

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 1/2 cups water
1 cup quinoa, picked and rinsed well (the red kind is prettier, but either the red or the white is fine)
2 tablespoons olive oil
1 medium red onion, finely chopped
1/2 teaspoon turmeric
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon garam masala
1 tablespoon pine nuts
2 tablespoons chopped dried cherries
Kosher salt and freshly ground black pepper
1 grapefruit, zested, plus 2 tablespoons juice
1 head Boston lettuce, leaves separated

Steps:

  • Bring the water and quinoa to a boil in a small saucepan over medium heat. Reduce the heat and simmer, covered, until quinoa is cooked and curly white germ shows, about 20 minutes.
  • Meanwhile, warm the olive oil in large skillet over medium heat. When the oil is shimmering, add the onion and spices, and saute until the onion has softened and the spices are very fragrant.
  • Stir in the pine nuts and fruit and saute for 1 to 2 minutes.
  • Add the cooked quinoa (all the water should have been absorbed) to the skillet. Stir in the grapefruit zest and grapefruit juice. Taste, and season with salt, pepper, to taste. Allow to sit off the heat for 10 minutes so the flavors seep into the quinoa.
  • Serve in lettuce cups.

PORK LETTUCE CUPS



Pork Lettuce Cups image

This was born of leftover filling from Spinners beautiful Spicy Roast Chicken recipe #54387 that we ate last night. Not liking to waste the yummy filling, this is what I came up with. We ate it as an appetiser tonight, but it would be good as part of an Asian style banquet.

Provided by JustJanS

Categories     Lunch/Snacks

Time 38m

Yield 8 lettuce cups (approx)

Number Of Ingredients 13

1 large iceberg lettuce
1 tablespoon peanut oil
1 onion, chopped
250 g pork mince
1 small red chile, chopped
1 tablespoon of fresh mint, chopped
2 tablespoons fresh coriander leaves, chopped
1/2 small carrot, grated
1/2 cup bean sprouts
1/2 cup water chestnut, chopped
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon fish sauce

Steps:

  • Core the lettuce, and carefully seperate the leaves to form cups.
  • Wash and dry gently and store in the fridge in a plastic bag to crisp while you make the filling.
  • FILLING Heat the oil in a wok or frying pan, and cook the onion until softened-about 5 minutes, then add the mince and chilli and cook until the colour changes-a further 10 minutes.
  • Add the remaining ingredients and toss for another couple of minutes to heat through.
  • Serve in the lettuce cups (rolling them up like rice paper rolls) with a little extra chopped fresh coriander and oystersauce if you wish.

Nutrition Facts : Calories 133.2, Fat 8.5, SaturatedFat 2.8, Cholesterol 22.5, Sodium 393, Carbohydrate 7.8, Fiber 2, Sugar 3.5, Protein 7.1

PORK & CHILLI LETTUCE CUPS



Pork & chilli lettuce cups image

Take the stress out of entertaining by getting ahead on your party nibbles. The filling in these pork lettuce cups can be frozen for up to two months

Provided by Shivi Ramoutar

Categories     Snack, Starter

Time 40m

Number Of Ingredients 11

1 tbsp vegetable oil
1 shallot, thinly sliced
1 lemongrass stalk, finely chopped
4 garlic cloves, grated
1 birds-eye chilli, finely chopped
500g pork mince
1 tbsp fish sauce
1 tsp dark brown soft sugar
2 limes, juiced
2 Little Gem lettuces, leaves separated
thinly sliced spring onions, shredded carrots, finely chopped coriander leaves and mint leaves, to serve

Steps:

  • Heat the oil in a large frying pan over a medium heat and fry the shallot, lemongrass, garlic and chilli for 3 mins until fragrant. Add the pork mince and stir-fry for about 10 mins more until the pork is cooked through and browned. Add the fish sauce, sugar and lime juice, and cook for a couple more minutes until the pork is coated in the mixture. To freeze, leave to cool completely, then transfer to a freezer bag, seal and lay flat in the freezer (so the mince stays in a thin layer). Will keep for up to two months. Defrost in the fridge overnight before using. Reheat in a dry frying pan over a low heat until piping hot.
  • Divide the pork mince between the lettuce leaves and garnish with the spring onions, carrots and herbs, then serve.

Nutrition Facts : Calories 42 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.5 grams sugar, Protein 4 grams protein, Sodium 0.2 milligram of sodium

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