Asian Lettuce Wraps Recipe : Season 3, Ep. 12 - Chef Julie Yoon
This is our Season Finale for Bits & Pieces SEASON 3. We hope you enjoyed Simply Summer Fresh. I thought it was fitting to end with a light, refreshing, and tasty lettuce wrap. Thanks for watching our entire season. Hope you enjoyed it. See you in Season 4!
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ABOUT US:
Hi! I’m Julie, a former fashion designer turned trained chef. I love sharing my easy original recipes with you, because food and teaching are my passions, but I’m also a busy mom to our son Lincoln now, so I like to film vlogs, thrift hauls, and product reviews when I can’t film our cooking show. My husband Joe is a former art director in advertising and now works as a graphic designer and visual media director. He and I created this channel together and try to always bring you the best creative, entertaining, and helpful videos that we can. We hope you subscribe and become part of our family!
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FAVORITE KITCHEN TOOLS:
Kyocera Ceramic Knife:
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Microplane Grater and Zester:
Lemon / Lime Squeezer:
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Pyrex Measuring Glass Cups:
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Oxo Salad Spinner:
Lodge Logic 12-inch Cast Iron Skillet:
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#chefjulieyoon #lettucewrap #summerrecipes #healthyrecipes #lettuce #stirfry #asianfood
P.F. Chang's Chicken Lettuce Wraps Secrets Revealed
A comprehensive guide to P.F. Chang's Chicken Lettuce Wraps at home! Lettuce Wraps are the most popular signature dish at P.F. Changs! Today, I’ll break down all the tips, tricks, and techniques so you’ll be able to make PF Chang Chicken Lettuce Wraps at home even better than the restaurant! And for a fraction of the cost!
Recipe document:
Wanna learn how to make P.F. Chang's Spicy Chicken at home? Check out this link:
Ingredients:
Michiu cooking wine:
Shaoxing cooking wine:
Lee Kum Kee Panda Brand Oyster Sauce:
Lee Kum Kee Premium Oyster Sauce:
Lee Kum Kee Mushroom Dark Soy Sauce:
White Sugar:
White Pepper:
Chinese Hot Mustard (prepared):
S & B Chinese Hot Mustard Powder:
Huy Fong Chili Garlic Sauce:
Rice Vinegar:
Lee Kum Kee Low Sodium Light Soy Sauce:
Dehydrated Shiitake Mushrooms:
Sliced Water Chestnuts:
3 Ladies Brand vermicelli/rice sticks (medium size):
Dehydrated Minced Garlic:
Lee Kum Kee Pure Sesame Oil:
White Vinegar:
Vegetable Oil:
Sichuan Chili Flakes:
Dried Chinese Black Beans:
Kitchen gear in video:
Wok:
Wok ladle:
Butane burner:
Anchor measuring cups:
Induction burner:
All-clad saute pan:
All-clad sauce pot:
Deli storage containers:
Squeeze bottles:
Potato masher:
Tupperware storage containers:
John Boo’s cutting board:
Jumbo Ziploc bags:
Infrared thermometer:
Spider/strainer:
Baking sheet:
Fine Mesh Strainer:
Cheesecloth:
Misono UX10 Chef's Knife:
Induction Cooktop:
John Boos Work Table:
Diamond Brand Kosher Salt:
Music by Epidemic Sound (free 30-day trial! Affiliate link):
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HEALTHY RED BEANS SALAD | DELICIOUS RAJMA SALAD
Healthy Red Beans Salad - Quick Red Kidney Beans Salad - Delicious Rajma Salad
Make this quick and easy salad using canned red kidney beans or any beans of your choice. I sometimes mix and match different type of beans and make this. This salad recipe is healthy, nutritious and can be served as a side for any meal or you can have this red bean salad by itself.
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Ingredients required for making red kidney bean salad - serves 6
* one 16 oz can of red kidney beans / 1 & 1/2 cups of cooked rajma. Keep aside some rajma whenever you pressure cook it. You can freeze it in a container and use it for making salad whenever you feel like.
If using canned beans, please discard all the water and rinse the beans thoroughly under cold tap water
* 1/2 cup of frozen mixed vegetables. I boiled them till just tender and immediately transferred them to a bowl of ice cold water to retain their color and prevent them from getting mushy.
* 2 small cucumbers or 1 cup chopped
* 2 medium sized ripe tomatoes.
* 1/2 of a medium green capsicum (bell pepper). Can use red, orange or yellow bell pepper.
* 1/2 of a medium onion
* 1 green chilli (optional)
* 1 clove of garlic
* 1 tablespoon raisins (optional)
* 1/2 a cup of chopped cilantro (dhaniapatta) and 8 to 10 mint leaves (pudina)
* 1 teaspoon heaped chaat masala
* 1/2 teaspoon roasted cumin seeds. Take about a teaspoon in a skillet and continuously move them around with a spoon on low heat till they are fragrant. Please do not do this on high heat as the seeds will burn and become bitter. Grind them in a mortar or pestle.
* 1 teaspoon salt or as per taste
* 1/2 teaspoon coarsely crushed black pepper
* 3 tablespoons extra virgin olive oil
* 1 tablespoons fresh lemon/lime juice or any vinegar of your choice
* 1/2 a tablespoon of maple syrup/honey (optional)
Tips -
* Include and exclude any vegetables according to your choice and preference.
* Make the vinaigrette in a bottle so that you can shake very well to attain a creamy consistency.
* If you plan to serve the salad later then chop everything and keep them ready in a bowl. Just before serving add the salt and the vinaigrette. I sometimes add just 1/2 of the vinaigrette to prevent the veggies from getting soggy. Keep the extra 1/2 in a small bowl beside the salad so that people can add more if they choose to.
* you can skip the chaat masala or roasted cumin and add any seasonings or herbs according to your choice.
* You can store this salad for up to 2 days in the refrigerator.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
GREEN BEAN Lettuce Wraps | Chef Patrick Feury | Cooking for Baby & Me
GREEN BEAN Lettuce Wraps | Welcome to Cooking for Baby & Me. Today's featured ingredient will be GREEN BEANS! In this episode, Chef Patrick Feury makes Green Bean Lettuce Wraps & Cured Garlic Salmon with Garlic, Rosemary Green Beans.
CHEF CREATED, PEDIATRICIAN APPROVED! Top chefs and leading doctors join together to prepare quick & easy dishes, using the same farm-fresh ingredients in meals the whole family will enjoy. Making Cooking for Baby & Me your go-to source for healthy and delicious recipes.
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5 Healthy LETTUCE WRAPS | Back-To-School 2017
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Chicken Club Lettuce Wrap
3-5 large romaine or bibb lettuce leaves
1 cup chicken, cooked and shredded
1 avocado, sliced
½ cup cherry tomatoes, halved
3 bacon slice, cooked and chopped
1 tbsp ranch dressing
Vegetarian Lettuce Wrap
1 cup extra firm tofu, crumbled
½ cup cremini mushrooms, finely diced
¼ cup onion, finely diced
2 garlic cloves, minced
2 tsp ginger, freshly grated
2 tbsp hoisin sauce
1 tbsp soy sauce or tamari
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp chili flakes
oil
Toppings:
3 large romaine or bibb lettuce leaves
⅛ cup green onion, sliced
¼ cup carrot, shredded
Sesame seeds for garnish
In a large pan over medium-high heat, add oil. Add onions and mushrooms and cook for 2-3 minutes, or until onions soften. Add tofu and cook for another 5 minutes. Add garlic and ginger and cook until fragrant. Add hoisin sauce, soy sauce, rice vinegar, sesame oil and chili flakes. Mix well. To assemble wraps, spoon tofu mixture into the lettuce leaves and top with carrot, green onion and sesame seeds.
Enjoy!
Mango Shrimp Wrap
3-5 large romaine or bibb lettuce leaves
1 cup cooked shrimp, peeled and chopped
¾ cup mango, diced
1 chili, minced
¼ cup cucumber, finely diced
¼ cup red onion, finely diced
1 tbsp cilantro, chopped
1 lime, juiced
Salt and pepper to taste
Top lettuce leaves with shrimp, mango, cucumber, red onion. Garnish with chili, cilantro and fresh lime juice.
Enjoy!
Apple Pecan Chicken Wraps
Filling:
½ cup greek yogurt
1 tsp rosemary, finely chopped
1 tbsp dijon mustard
1 tsp honey (optional)
1 chicken breast, cooked and shredded
1 apple, diced
Toppings:
3-5 large romaine or bibb lettuce leaves
¼ cup pecans, chopped
¼ cup dried cranberries
In a large bowl, whisk together yogurt, rosemary, dijon and honey. Add chicken and apples, and mix well. Assemble wraps by filling lettuce leaves with chicken mixture. Top with pecans and cranberries.
Enjoy!
Taco Wraps
Filling:
1lb ground turkey
½ cup onion, finely diced
1 red pepper, finely diced
2 garlic cloves, minced
2 tbsp taco seasoning
Salt and pepper to taste
oil
Toppings:
3-5 large romaine or bibb lettuce leaf
2 tbsp sour cream
¼ cup cheddar, shredded
Cilantro for garnish
In a large pan over medium-high heat, add oil. Add onion, red pepper and cook for 2-3 minutes. Add turkey and continue to cook until everything is cooked through. Add garlic, taco seasoning and salt and pepper to taste. Cook for another minute or until garlic is fragrant. Assemble tacos by filling lettuce leaves with taco mixture. Top with sour cream and cheddar cheese. Sprinkle over cilantro.
Enjoy!
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Vegetarian Lettuce Cups | Quick & Easy To Make Starter Recipe | Divine Taste With Anushruti
Learn how to make Vegetarian Lettuce Cups, a healthy and tasty recipe by Anushruti only on Rajshri Food!
This delightful dish is bursting with beautiful and healthy flavors and is so easy to make. And the best part is that you can serve it as a starter or a side.
Ingredients: (Serves 4)
Iceberg Lettuce
3/4 cup water
2 tsp cornflour or cornstarch
1 tsp sugar
3 tbsp sesame oil
1 tbsp ginger
2 cups vegetables, finely chopped (cabbage, beans, carrot, corn)
1 tbsp light soy sauce
1 dry red chili, roasted
pepper
salt
2 tbsp toasted walnuts, crushed
Method:
- Separate the Ice berg lettuce leaves and soak them in ice cold water. This will help to keep the leaves crisp. So, do not miss this step.
- In a bowl, put in 3/4th cup water and mix in the cornstarch and sugar. Keep aside.
- In a wok, heat the sesame oil and put in the ginger. Stir fry it for a minute and then add all the finely chopped vegetables.
- Stir fry all the vegetables, until done for about 4 to 5 minutes.
- Put in the water cornflour mixture, soy sauce, crushed red chili, pepper and salt. Cook until the sauce thickens, which should take about 3 to 4 minutes. Take off the heat and sprinkle in the toasted walnuts.
- Place a portion of the vegetables over a crisp lettuce cup and repeat with the other leaves until the vegetables are used up.
- Serve as a starter or a side.
Host: Anushruti RK
Copyrights: Rajshri Entertainment Private Limited
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