Recipes from An Epicurious Lifestyle's kitchen

Tag: chili garlic sauce

Salmon Cakes with a Hoisin Sauce

Salmon Cakes with a Hoisin Sauce

I grilled some salmon last night and had a bit left-over so; I decided to make salmon cakes that I served with a hoisin sauce ~ delicious! I took my basic crab cake recipe and tweaked it. Ingredients ½ pound of cooked/grilled salmon 1/4 a yellow […]

Mediterranean Platter

Mediterranean Platter

Mediterranean Platter Components: Hummus with toasted Pita bread Kalamata olives, pitted Prosciutto wrapped bread sticks Feta cheese drizzled with lavender honey and toasted, roughly chopped Pistachio nuts Hummus Ingredients 2 cups of canned chickpeas, drained, liquid reserved 1 ½ teaspoon kosher salt 1/3 cup of […]

Turkey Lettuce Cups

Turkey Lettuce Cups

These lettuce cups have the most addictive sauce on them! I make extra and use it for a dipping sauce, marinate for something for the BBQ, or anything else I can think of putting it on…it’s really good! The original recipe comes from Martin Yan who calls for chicken or turkey. It’s also great with grilled shrimp!

Turkey Lettuce Cups

½ pound ground turkey

1 ½ teaspoons cornstarch

2 teaspoons Chinese rice wine or dry sherry


¼ cup hoisin sauce

2 teaspoons soy sauce

1 ½ teaspoons chili garlic sauce

1 teaspoon sesame oil

1 tablespoon vegetable oil

1 teaspoon minced ginger

1 clove, minced

3 Shitake mushrooms discard stems and coarsely chopped

½ red bell pepper, seeded and finely chopped

½ cup finely chopped water chestnuts

2 teaspoons chopped fresh cilantro

8 small iceberg lettuce cups


In a bowl, combine turkey, cornstarch and wine and mix well. Let stand for 10 minutes.

To make sauce, combine all ingredients in a small bowl and mix well. Set aside.

Place a stir-fry pan over high heat until hot. Add the oil, swirling to coat the sides. Add the ginger and garlic and cook until fragrant, about 15 seconds. Add the turkey mixture and stir-fry until crumbly and no longer pink, about 2 minutes. Add the bell pepper, water chestnuts, and mushrooms and stir fry until the bell pepper is soft, 1 to 2 minutes. Stir in the cilantro. Transfer to a serving plate.

To serve, arrange the lettuce cups on a plate and set alongside the sauce and the turkey mixture. To eat, each diner spreads a little sauce in a lettuce cup, spoons in some of the turkey mixture, folds the lettuce around the filling, and eats the packet out of hand.

Peter’s Wine Pick: The Chook Sparkling Shiraz

~Happy Cooking!