Set beans and chives in separate shallow bowls.
Combine rice, salad dressng and cheese in small bowl.
Set leaves on plate and allow guests to create own lettuce wraps or assemble and serve.
Wheat crackers may be substituted for lettuce wraps. Spoon bean mixture onto crackers just before serving.
nd oyster sauce and saute for 30 seconds. Remove from the
Heat 1 tbsp oil in a large frying pan over medium heat. Cook bacon for 3-5 mins, until crispy. Add lettuce and peas. Cook, stirring, for 3-5 mins, until lettuce has wilted. Add sage and season to taste. Remove from heat and cover to keep warm.
Heat remaining oil in a separate frying pan over high heat. Cook lamb for 3-5 mins per side, or until cooked to your liking. Let rest, covered, for 5 mins. Slice lamb. Serve with peas and lettuce.
aute the shallots and garlic for 3 mins. Add the potatoes
immer on low heat. Cook for 10 mins. Remove pan from
Unwrap lettuce into \"cups\" and wash thoroughly.<
Select 6 lettuce leaves and trim if necessary with scissors to make large cups. Arrange lettuce cups on a platter. Cover with damp paper towels and refrigerate until ready to serve.
Heat oil in a wok on high heat. Stir-fry onion and ginger for 1-2 mins. Add ground chicken and stir-fry for about 5 mins, until cooked through.
Add hoisin, soy sauce, sesame oil and water chestnuts and continue to stir-fry for another 2-3 mins. Spoon into a serving bowl and stir in cilantro.
Spoon chicken mixture into each lettuce cup and serve.
Cut the core from the lettuce. Rinse the lettuce under cold running water
Select 8 large lettuce leaves and trim with scissors,
Cover mushrooms with hot water for 30 minute Drain, remove steps,
b>for 30 minutes.
Meanwhile, remove 4 outer leaves from the lettuce
Soak noodles in boiling water for 5 mins. Stir to separate
Trim the thick stems from lettuce leaves, then wash well. Set
Heat oil in a wok over high heat. Stir-fry green onions and ginger for 1-2 mins. Add ground pork and cook for 5 mins, stirring to break up lumps, until cooked through. Add oyster sauce, soy sauce and sesame oil. Stir-fry for another 2-3 mins. Transfer to a bowl and toss with red pepper, bean sprouts and cilantro.
Drain lettuce cups and pat dry with paper towels. Arrange on a serving platter. Divide noodles between lettuce cups and top with pork mixture. Serve with extra cilantro.
Place the lettuce in a bowl of cold water. Let stand for 10
Spread the tofu, in a single layer, on a paper towel-lined tray. Cover the tofu with more paper towels. Let stand for 1 hour, changing the paper after 30 mins.
Heat the oil in a wok on medium-high heat. Deep-fry the tofu, in batches, for about 3-5 mins, or until lightly browned. Drain on paper towel.
For the dressing, whisk all the ingredients in small bowl until the sugar dissolves.
Combine the tofu, onion, cucumber, bean sprouts, herbs and dressing in a large bowl. Season to taste.
Serve on lettuce leaves.
Heat 1 tbsp oil in a large frying pan over high heat, add ground lamb and spice mix and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until browned. Set aside. Add remaining oil and cook eggplant for 3-5 mins, until browned. Add tomato, chickpeas and cilantro and cook for 2 mins. Return ground lamb to pan and cook for 5 mins, or until cooked through.
Distribute mixture between lettuce and sprinkle with reserved cilantro. Serve with wraps.
Heat oil in wok or frying pan. Add pork and garlic and stir-fry over high heat for 7 mins. Add water chestnuts, pepper and green onions and mix well. Add soy sauce, sugar, fish sauce (if using) and lime juice and cook for 2 mins.
Taste and add a little more sugar, soy, fish sauce or lime juice if required.
Scoop mix into lettuce leaves and garnish with a sprinkling of green onion and cilantro. Serve warm with soy sauce on the side.
Heat the butter and olive oil in a saucepan over medium-high heat. Add the shallots and pancetta and cook for 5 mins, until beginning to color. Stir in the flour and cook for 1 min, stirring regularly. Add the stock and simmer 3 mins, then add the lettuce. Cover and cook for 3 mins. Add the peas and cook, uncovered, for 5 more mins. Stir in the mint, season to taste and serve.
acon to pan. Cook, stirring, for 10 mins, or until onion