Ingredients for Martin Yan's Lettuce Cups
- Ground Turkey
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- Dry Sherry
- 2 tablespoons vegetable oil
- 1 tablespoon minced ginger
- Dried Black Mushrooms
- Carrot
- 1/2 cup diced zucchini (optional)
- Water Chestnut
- Iceberg Lettuce
- Hoisin sauce, to taste
- 1/4 cup chopped walnuts (optional)
- Asian chili sauce, to taste (optional)
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How to Make Martin Yan's Lettuce Cups
- In a medium bowl, combine ground meat and oyster sauce. Stir well to coat and let stand for 10 minutes.
- While the meat marinates, soak shiitake mushrooms in warm water to cover until softened (about 15 minutes). Drain, reserving 1/4 cup of the soaking liquid. Trim and chop mushroom caps.
- Heat a wok or large skillet over high heat. Add vegetable oil, swirling to coat.
- Add minced ginger and cook, stirring constantly, until fragrant (about 10 seconds).
- Add the marinated meat and stir-fry until crumbled and no longer pink.
- Add shredded carrots and optional zucchini and water chestnuts. Stir-fry for 30 seconds.
- Add the chopped mushrooms and reserved mushroom soaking liquid. Cook until vegetables are crisp-tender (about 2 minutes).
- Stir in sherry and sesame oil. Cook until heated through.
- If using, add chopped walnuts and toss to coat.
- To serve: Spread hoisin sauce on each lettuce leaf. Spoon the meat mixture into the lettuce cups. Wrap and enjoy! For added spice, top with Asian chili sauce.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
34g
Fat
23g
Carbs
10g