Shared Plates: April 2018 Winner
Recipe: Hoisin Lettuce Cups
Shared Plates: April 2018 Contest Winner
Don’t let the (delicious-looking) photo fool you. This month’s winning Shared Plates recipe is more accessible than you may think. “As a recipe developer, my absolute favorite thing is to create recipes that people cook themselves,” writes Emily Wilson, the mastermind behind Guest Chef catering service and The Craveable Kitchen blog.
While Wilson works as a personal chef and caterer, her winning hoisin lettuce cups recipe is easy enough for just about anybody to try at home. “When considering home cooks, I keep in mind that they often have limited time to make a meal and they want recipes with reliably good results,” she explains.
“This dish cooks quickly, requires little fuss, and delivers big on flavor. Using crowd-pleasing ingredients like hoisin, soy, ginger, and sesame ensures great taste, while frozen veggies are a great time-saving way to add a nutritional boost.”
Recipe: Hoisin Lettuce Cups (Serves 4)
Prep Time: 5 minutes
Cook Time: 20 minutes
1 tablespoon vegetable, canola, or coconut oil
¼ teaspoon red pepper flakes, optional
2 teaspoons freshly minced ginger
2 garlic cloves, peeled and minced
12 ounces ground pork
12 ounces ground chicken or turkey
2 cups frozen peas, carrots, and corn
¼ cup plus 2 tablespoons hoisin
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon honey
12-16 leaves of Bibb lettuce
White and/or black sesame seeds
3 green onions, sliced thin
Have your garlic and ginger minced before you begin.
Set a large sauté pan over medium heat. Add 1 tablespoon of oil and red pepper flakes, if using. Let oil warm for 1-2 minutes. Add the ginger. Steep the ginger in the oil for another minute, and then add the garlic. Stir to combine. Add the ground pork and chicken, breaking it up into small pieces as you add it to the pan. Mix and combine everything well.
Continue to cook meat until browned, about 8-12 minutes, stirring often.
In a small mixing bowl, stir together the hoisin, soy sauce, rice wine vinegar, sesame oil, and honey.
Once meat is cooked through and beginning to brown, add the peas, carrots, and corn. Cook for about three minutes to defrost. Pour in the combined sauce ingredients. Simmer everything together for 3-5 minutes, stirring often. Remove from heat.
Separate Bibb lettuce leaves to make individual cups. Scoop hoisin chicken and pork into each leaf. Sprinkle with sesame seeds and green onion. Serve and enjoy!
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