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Packed with crisp raw vegetables and juicy fruit slices, these wraps make a refreshing alternative to rich Peking duck in a Chinese meal. Serve as a main dish, or as a starter for 8, with a bowl of thinly sliced cucumber.
1 person made this
- 500 g (1 lb 2 oz) lean lamb neck fillets, trimmed of fat
- 1½ tbsp soy sauce
- 6 spring onions
- ¼ cucumber, about 150 g (5½ oz)
- 6 sweet red plums, about 340 g (12 oz) in total
- 16 large, crisp romaine or cos lettuce leaves
- 16 rice paper wrappers
- Sesame dipping sauce
- 5 tsp toasted sesame oil
- 1 tbsp finely grated fresh root ginger
- ½ tbsp sesame seeds
- 2 tsp soy sauce
- 1 tsp caster sugar
MethodPrep:25min ›Cook:10min ›Ready in:35min
- First make the dipping sauce. Put all the ingredients in a screw-top jar and shake well. Set aside.
- Cut each lamb fillet lengthways into three, then cut each piece into long, thin slices. Mix the slices in a bowl with the soy sauce and set aside.
- Cut the spring onions lengthways in half, then shred them finely. Set a few aside for garnish and put the rest on a large platter. Cut the cucumber lengthways in half and scoop out the seeds with a teaspoon, then thinly slice the cucumber halves into half moons. Add to the platter.
- Halve the plums and remove the stones. Cut the plums into long, thin slices. Add to the platter with the spring onions and cucumber.
- Rinse and dry the lettuce leaves and remove the central stalks. Tear off 16 pieces large enough to fit in the centre of the rice paper wrappers. Finely shred the remaining lettuce and add to the platter of vegetables and plums.
- Heat a large non-stick frying pan over a moderately high heat until hot. Add half of the lamb slices and stir-fry for 3–5 minutes or until the meat is cooked to your liking. Using a draining spoon, transfer the meat to a plate. Stir-fry the remaining lamb and spoon onto the plate. Keep warm.
- Pour 1 cm (1/2 in) hot water into a dish large enough to hold the wrappers. Place a clean tea towel on the work surface. Working with 1 wrapper at a time, dip it in the water to soften for 20–25 seconds, then transfer to the tea towel and pat dry. Immediately put a lettuce leaf in the centre of the wrapper. Top with a spoonful of lamb, then some spring onions, cucumber, plums and shredded lettuce. Fol1/2 in both sides of the wrapper, then roll up. Repeat, to make 16 rolls altogether.
- Shake the dipping sauce, then pour it into a small bowl. Arrange the wraps on plates and scatter over the remaining spring onions. Serve with the dipping sauce handed separately.
Some more ideas
This is a good way to use up leftover roast lamb, beef or pork. Cut it into thin strips. * Instead of the cucumber and plums, use 300 g (10 D oz) each grated carrots and courgettes. * Other vitamin-packed raw vegetables to use with either the lamb, beef or pork versions include finely shredded peppers, bean sprouts, alfalfa, shredded mange-tout, and thinly sliced button mushrooms or enoki mushrooms. * Sprinkle the filling with finely chopped fresh coriander, chives or parsley before rolling up the wrappers. * Chopped, drained canned water chestnuts will add extra texture to the filling. * Chilled mango or papaya slices can be used instead of the plums. * Pickled ginger slices, available from Japanese food stores and some supermarkets, can replace the plums for a hot, zingy flavour. * For an extra kick, spread a tiny dab of wasabi (Japanese horseradish) on each lettuce leaf. * For an instant dipping sauce, you can use bottled plum sauce. * For a spicy dipping sauce, add a good pinch of crushed dried chillies.
Although lamb still tends to contain more fat than other meats, changes in breeding, feeding and butchery techniques mean that lean cuts only contain about one-third of the fat that they would have 20 years ago. More of the fat is monounsaturated, which is good news for healthy hearts. * Plums offer useful amounts of fibre and beta-carotene.
Each serving provides
B1, B6, B12, E, niacin, zinc * copper, magnesium * A, B2, C, folate, iron, potassium, selenium
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- 16 Boston Bibb or butter lettuce leaves
- 1 pound lean ground beef
- 1 tablespoon cooking oil
- 1 large onion, chopped
- ¼ cup hoisin sauce
- 2 cloves fresh garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons minced pickled ginger
- 1 dash Asian chile pepper sauce, or to taste (Optional)
- 1 (8 ounce) can water chestnuts, drained and finely chopped
- 1 bunch green onions, chopped
- 2 teaspoons Asian (dark) sesame oil
Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef cook and stir until the onions just begin to wilt, about 2 minutes.
Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.
Trio of Asian Dipping Sauces preparation tip
What I like about the sauces is they can be adapted to taste. If you find that any of the recipes don&rsquot work for your palette, you can adjust the amount of soy for the salt levels, adjust the amount of honey for sweetness and add more chili sauce for spiciness.
More Asian Recipes:
If you&rsquove made these Trio of Asian Dipping Sauces any other recipe leave a comment below. I love to hear from my readers!
- Sesame oil, 1 tsp (40 cals)
- Chicken Breast, Meat Only, Cooked., 50 g (shredded, 65 cals)
- Carrot - Raw, 1 small (5-1/2" long) (peeled and cut into small matchsticks, 20 cals)
- Spring or scallions (includes tops and bulb), raw, 4 small (3" long) (trimmed and cut into strips, 6 cals)
- Ginger Root - Fresh/Raw, 1 Teaspoon (peeled and finely diced or grated, 2 cals)
- Garlic (Fresh), 2 cloves (6 g) (peeled and finely diced, 10 cals)
- Pak Choy - Chinese Cabbage, 2 leaves (25 g) (3 cals)
- Red Chilli (Fresh), finely diced - 10 g (4 cals)
- Chinese Five Spice - 1 teaspoon (4 cals)
- Free-Range Egg, Fresh, 1 large (beaten with 1 tablespoon water, 71 cals )
A fabulous Chinese inspired meal with stir-fry chicken and crunchy vegetables instead of wheat pancakes, thin egg omelettes are made as wraps for the filling, making a tasty low-calorie meal with bags of flavours and just a little heat! 225 calories for the whole recipe means that this is perfect for those following the 5:2 diet for fast days, as well as those on the Weight Watchers diet too.
Oriental lamb and plum wraps recipe - Recipes
You will need : (Serves 2)
(These are the frozen ones-look like chicken. They are 1pp each, so remember to substitute the propoints if you use a different main ingredient)
1 teaspoons chinese 5 spice
1 tablespoon low salt soy sauce
For the crispy noodles
Sharwoods 'ready to wok' medium noodles
1 tablespoon low salt soy sauce
2 tablespoons Hoisin sauce
This works out to 5pp/approx.300kcal per portion
Start by dicing the vegetables finely and frying in a little Frylight oil. Add the Quorn fillets whole until defrosted, then remove from the pan and cut up into small pieces. (You can add this separately at the end to ensure even portion distribution).
If you prefer, you can put all the ingredients in a food processor and blitz until finely chopped but I quite like the chunky textures for the filling. Add the soy sauce and Chinese 5 spice and continue to cook until really soft. Taste and season to your liking.
While the filling is cooking, pop the noodles into a hot pan with a little Frylight oil and the soy sauce. Cook until really, really crispy - almost 'catching' on the edges.
When you are ready to serve the dish, cut the flat base off the iceberg lettuce to 'release' the leaves. Carefully, peel apart, one at a time, so that each person has a tall stack of about 5 or 6 leaves.
Arrange on serving plates. I pop all the components into separate dishes.
Serve with 1 tablespoon of Hoisin sauce per person in a little dish with a teaspoon.
To assemble, simply take a lettuce leaf and spread with a little Hoisin sauce.
Spoon in some of the tasty filling.
Grab a handful of crispy noodles and scatter on top.
Finally, roll up the lettuce leaf to contain its tasty treasures and tuck in!
Repeat until you have devoured the whole lot.
To ring the changes, add 20g reduced peanut butter mixed with a little hot water to the filling for a satay flavour. This adds 2pp/approx.80kcal per portion
Recipe Table of Contents
YOGURT MUSHROOM SOUFFLE’
CRAB CAKE MONTEREY
DYLAN’S CHEESE AND TOMATO DELIGHT
DELECTABLE BENEDICT OF EGGS
HANK’S FAMOUS VEGGIE FRITTATA
HONEYBEE’S FAVORITE BREAKFAST
RED WHITE & BLUE BERRY SMOOTH
DELIGHTFUL QUICHE LORRAINE
FETA MUSHROOM MEDLEY FAVORITE
VEGETARIAN SAUSAGE SCRAMBLE
SUCCULENT SHELLFISH FLORENTINE
NOT TOO BASIC VEGETARIAN BREAKFAST BURRITO TO GO
SCRAMBLED EGGS ON GARLIC WHEAT WITH MOZZARELLA TOMATO
YIPPIE YI YAY – SATISFYING SOUTHWESTERN SCRAMBLE
SOME LIKE IT SPICY EGGS
SAVORY SUNRISE OMELET
MAURY STYLE SUPER SMOOTHIE
ASTA LA VISTA SUPREME
SOME LIKE IT HOT SPINACH TOFU CURRY
EUROPEAN VEGGIE OMELET
MOUTH WATERING STEAK AND EGGS
ORIENT TENDERLOIN ROLL TO GO
CANADIAN BACON AND BETTER’N EGGS®
BETTER’N EGGS® AND BACON BURRITO
ORIENTAL BREAKFAST CREPES’
HOT TUNA & RED PEPPER TORTILLA
CHICKEN, ASPARAGUS, AND BUTTER BEAN SALAD
GINGER LOVES CHICKEN BREAST WITH HEARTS OF ARTICHOKE
JACK’S TURKEY BURGERS
MINUTE STEAK SMOTHERED IN MUSHROOM SAUCE
PIXIE LEE’S CHICKEN
TEXAS STYLE SALMON CAESAR
TURKEY GARDEN BURRITO TO GO
CHICKEN PROVOLONE WITH FRESH PESTO SAUCE
SAVORY SALMON SALAD
SUPERB SPAGHETTI SQUASH TENDERLOIN
STIR-FRIED CHICKEN AND VEGETABLES IN TORTILLA WRAPS
TOM’S TURKEY DIVINE
CRUNCHY TURKEY SANDWICH
SALMON DRESSED SCALLOP KABOBS
MOM’S TURKEY MEATBALLS WITH YOGURT DILL SAUCE
LONDON BROIL WITH SAUTEED MUSHROOMS
SPINACH STUFFED TURKEY BREAST
PORK CHOPS AND SAUERKRAUT
GRILLED CHICKEN CAESAR SALAD
OVEN-FRIED CRISPY FISH
TERIYAKI BEEF BROCCOLI
LOW GLYCEMIC MEAT LOAF
MAURY’S CUSTOM CHILI
GRAMMY’S VINTAGE VEAL BIRDS
PRESTO! PESTO SAUCED FLOUNDER
SNAPPY BAKED LUMP CRAB CAKES
ALBERTO’S TEXAS STYLE CHILI
BAKED CHICKEN PARMESAN
BAKED TILAPIA MARINATED IN ITALIAN DRESSING
BLACK BEAN VEGGIE SOUP
CAROLINA’S CURRIED MEATLOAF
SLOW SAUTE’ CHICKEN WITH VEGETABLES
DILLY WHITE SEA BASS
FRESH COD FILLETS
GREEK SCAMPI SHRIMP
GRILLED SWORDFISH IN WHITE WINE AND LEMON SAUCE
FILLET OF SOLE IN MUSTARD SAUCE
HERBED FISH WEDGES WITH COLESLAW
EASY CHEESY TURKEY BURGERS
ORANGE AND FENNEL SEA SCALLOPS
PORK TENDERLOIN WITH GINGER-APPLE GLAZE
PORTOBELLO LAMB KA-BOBS
SIDE DISH: KA-BOB BEDS
RAINBOW TROUT WITH BROCCOLI
SHRIMP STUFFED FLOUNDER ROLL-UPS
SPICY BAKED CHICKEN AND VEGETABLES IN A FOIL PACK
STEAK WITH ARTICHOKE HEARTS IN RED WINE SAUCE
STRIPED BASS WITH SOUR CREAM AND CHEESE
TERIYAKI FLANK STEAK
TANGY TURKEY BREAST ROLL-UP TO GO
BEEFY SAUTE’ & VEGETABLES
VEGGIE MEAT LOAF
YUMMY PORK STIR-FRY
PECAN CRUNCH ROAST SALMON
SHRIMP AND CHICKEN STIR-FRY
I LOVE PARMESAN TOMATOES
CAULIFLOWER AND CHEESE
CABBAGE AND APPLE SALAD
STEAMED GREEN BEANS WITH ALMONDS
TANGY TOMATO & CUCUMBER SALAD
BROCCOLI CASHEW CHEDDAR SALAD
CRISPY CUCUMBER ONION SALAD
ORIENTAL COLLARD GREENS
BROCCOLI GARLIC CASHEW CRUNCH
GOLDEN CABBAGE AND ONIONS
POPEYE MUSHROOM CAPS
JICAMA ZUCCHINI SALAD
SPAGHETTI SQUASH VINAIGRETTE
SUMPTUOUS RAINBOW SWISS CHARD
STIR-FRY SWEET & SOUR FRESH SNAP GREEN BEANS
SPINACH SOYBEAN SOUFFLE’
SAVORY KALE AND LEEKS
SPICED CHINESE BROCCOLI
MUSTARD GLAZED BRUSSELS SPROUTS
GRANDMA’S SICILIAN SPINACH
BUTTERED SHIRATAKI NOODLES
ERNIE’S NOPALITO SALAD ROYALLE
CELERY WITH CASHEW BUTTER
CELERY WITH HUMMUS
APPLE SLICES WITH UNSALTED PEANUT BUTTER
TOMATO BASIL SOUP
A FRESH PEACH
A BUNCH OF GRAPES
A SET OF KIWI FRUIT
A BARTLET PEAR
A COUPLE OF RAW APRICOTS
CREAMED COTTAGE CHEESE
A HARDBOILED EGG
A FRESH PLUM
A FRESH PINK GRAPEFRUIT
A FRESH ORANGE
A HANDFUL OF MACADAMIA NUTS
A HANDFUL OF CASHEWS
A HANDFUL OF ALMONDS
A HANDFUL OF RAW PEANUTS
A HANDFUL OF PECANS
A HANDFUL OF WALNUTS
SNICKERS® MARATHON ENERGY BAR CHEWY CHOCOLATE PEANUT BUTTER 1
SNICKERS® MARATHON LOW CARB LIFESTYLE ENERGY BAR PEANUT BUTTER
SNICKERS® MARATHON NUTRITION BAR HONEY AND ALMOND (Note: Don’t confuse these Snickers low glycemic energy bars with the high glycemic Snickers candy bars. The MARATHON bars are plainly labeled “MARATHON” and they are actually low glycemic because the amount of protein they carry, especially since much of it is from soy, cancels out the sugar in those bars. We are not in love with this product because it does raise blood sugar if not followed with exercise. However, as an occasional “pick-me-up” it makes the grade).
APPENDIX A: Voyage of Discovery
Learning to Build Your Own Low Glycemic/Low Glycemic Load Recipes
APPENDIX B: The Heart of the Matter –
How Low Glycemic Eating Promotes Health and Happiness
Appendix C — Brief History of Glycemic Impact Research
Wraps Oriental Recipes
- Oriental Lamb And Plum Wraps
Packed with crisp raw vegetables and juicy fruit slices, these wraps make a .
Oriental Express Beef Lettuce Wraps, Recipe
Foil Wrapped Oriental Chicken
Oriental Express Beef Lettuce Wraps Recipe
Oriental Chicken Lettuce Wraps
Oriental Chicken Lettuce Wraps
Preheat oven to 250 degrees. If using taco shells, separate and place on ba .
Mix the hoisin and the scallion and spread over 1 side of the bread. Sprink .
Oriental Chicken Wrapped Mushrooms
Oriental foil-wrapped chicken with vegetables main dishes
Spinach Wrapped Chicken With Oriental Dip
No Peek Oriental Foil Wrapped Chicken
Spinach-Wrapped Chicken With Oriental Dip is an easy to prepare side dish. .
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How To Make Dumpling Dough From Scratch
Dig into Chinese comfort food with Hsiao-Ching Chou’s new collection of easy-to-make classics. If you’re going to make homemade dumplings, why not take it one step further? Learn to make dumpling dough from scratch and you’ll never have an excuse to not churn out these savory parcels by the dozen.
All-purpose flour and water. It really doesn’t get more straightforward than that. What takes practice is using your eyes and sense of touch to determine just how thirsty the flour is on a given day, because the moisture content of the flour and the humidity in the air both can affect how the dough comes together. I tell you this so that you know you need to pay attention, but I don’t want you to stress about these factors. If the dough feels too sticky, then a little more flour will bring the dough back into balance. The recipe calls for warm water because flour absorbs warm water more easily and it creates a more supple texture. This dough can be used for dumplings, Green Onion Pancakes, or Home-Style Hand-Cut Noodles. You will need a Chinese rolling pin. This recipe yields enough dumplings that you can freeze extras to serve another time.
Note: These dimensions are meant as a guideline. You could make these larger, if you’d like. You would end up with fewer dumplings and each would require more filling. The key is to keep the size consistent, so the dumplings cook consistently. I wouldn’t make these smaller, however, because it makes it more challenging to fold the dumplings, especially if you have big hands or you are a beginner.
If you don’t have time to make your own wrappers, you can use store-bought dumpling or gyoza wrappers. There are many brands available, and most stores these days sell at least one type of dumpling wrapper. At Chinese markets, you can usually find thin, medium, and thick dumpling wrappers. The thicker ones are better for pot stickers, because they won’t tear as easily. Dab water on the edges to help seal.
How To Make Dumpling Dough From Scratch
- Prep Time: 1 hour +
- Level of Difficulty: Easy
- Serving Size: 1 pound dough (for about 48 dumplings)
- 2 1/2 cups unbleached all purpose flour, plus more for dusting
- 3/4 cup plus 1 tablespoon warm water (about 105 to 110°F)
For the dough
Put the flour in a large bowl. Add all of the water. Using a rubber spatula, a wooden spoon, a pair of chopsticks, or your fingers, stir the water and our together until a shaggy ball of dough starts to form. Now, use your hands to start kneading the dough and incorporating any remaining flour. The dough should feel slightly tacky but not damp. It should not stick to your fingers.
Dust your work surface with flour. Remove the dough from the bowl and knead for about 2 minutes. It should feel smooth. Cover the dough with a damp towel or plastic wrap and let it rest on the counter for a minimum of 20 minutes. (While it doesn’t need much longer than that, it won’t hurt the dough if it happens to rest longer.)
Alternatively, you can use a stand mixer to form the dough. Add the flour to the bowl of the stand mixer, and add the water gradually while running the dough hook at medium-low speed. Once the dough comes together, knead for about 2 minutes. Cover the dough and let it rest for 20 minutes. (This dough will hold for several hours at room temperature. It will get stickier, so you will have to knead in about 1 to 2 tablespoons of flour to refresh it. It’s best to make this dough the same day you want to use it.)
Once rested, divide the dough in half. On a surface lightly dusted with our, roll each half into a rope that’s about 3⁄4 inch in diameter and about 18 inches in length. Using a knife or a bench scraper, cut each rope into pieces that are about 3⁄4 inch thick. Each piece should weigh about 9 or 10 grams.
Roll each piece of dough into a small ball and then a flatten it between your palms to create a disc that resembles a wafer cookie. Press your thumb gently into the dough to create a small indentation. Position your rolling pin between you and the base of the wafer of dough. Dust lightly with our as needed. Roll the pin forward across the dough and back. You do not need to lift the rolling pin. Turn the dough 90 degrees and repeat the forward-and- back rolling. Turn the dough 90 degrees again and repeat the rolling. This forms the beginnings of a circle.
Repeat this for the second revolution, but, for subsequent turns, roll the pin only halfway up. For the third revolution, roll the pin only a third of the way up. The idea is to leave the center of the circle just slightly thicker than the outer edges. The wrapper should end up being a circle about 3 1⁄4 inches in diameter. Don’t worry if the circle isn’t perfect it only needs to be roundish. If it looks like an oval, then round it out. If it’s lopsided beyond repair, then bunch up the dough into a ball and start again. Unless you have an assembly line of friends or family helping you, roll out about six wrappers at a time. If you roll out too many, they start to stick to each other and the edges will dry out, which makes it harder to seal.
Cooking On A Budget
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Stir Fry Vegetables with Plum Sauce
Flavorful plum sauce encases stir fried vegetables to create an exquisite Asian style dinner!
In menu planning prior to my last grocery shopping, I realized we had not had a stir fry meal in ages. Knowing what we had from our own garden to use I began picking up some of my favorites to stir-fry. Sno peas, on sale mushrooms and of course our crunchy favorite Bok Choy. In addition I made sure I hit the International aisle to look for baby corn.
To make this dinner different than my other stir-fry meals, I decided to take the very ripe plums I had and make a plum sauce. All of the flavors jelled together nicely.
- 1 can baby corn - drained and rinsed
- 1 cup sno peas
- 1 bunch bok choy - white and some of the green leaves - sliced
- 1 cup garden squash - sliced
- 1 cup sliced mushrooms
- 1 cup green or red pepper - slices
- 5-6 ripe plums - pits removed and diced
- 1/2 cup sweet onion - small dice
- 2 garlic cloves - minced
- 1/2 cup chicken stock
- 1 tbsp. hoisin sauce
- 2 tbsp. oil
- salt to taste
- Cut your plums to remove the pits, but leave the skin on. Chop up.
- Dice the onion and mince the garlic.
- To a small sauce pot, add a touch of oil and add in the onions, garlic and a pinch of salt to sweat down the onion. Stir. Add in the plums and hoisin sauce, cover and cook for about 10 minutes. You can mash up the plums with a masher or back of a spoon. Taste the sauce and adjust for needed salt. Once cooked down, turn off the heat.
- Turn your attention to the vegetables. Slice them all and keep them separated into piles or in bowls. I used a very large bowl and made piles.
- Get your wok going and add in a tablespoon or so of oil. Do the squash first. It will caramelize a bit and that's okay.
- Next add in the pepper and stir fry for a minute or so. Then add in the bok choy and stir-fry for a couple of minutes.
- Finally add in the mushrooms, sno peas and corn. Keep stirring. Add in the plum sauce and give a good mix.
- Cook for a few minutes to allow the flavors to meld and until the veggies are cooked to your liking.
- Serve over your favorite rice. For this dinner I used Jasmine rice and we loved it.
For those of you who are unfamiliar with hoisin sauce and it's taste, it has a balanced mix of salty, sweet, and tangy, with a hint of spicy heat. This balanced mixture of flavors makes it the perfect base for many sauces and can be used with a variety of different meats or seafood. Added to the plums was to balance out all of the flavors.
For my plum sauce I decided to leave the skins on, they are really not noticeable once it has cooked down. I am leaving you with some facts about hoisin and plums in Asian cooking.