Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Spicy Sesame Vegetable Lettuce Cups
with Hard-Boiled Eggs & Jasmine Rice
30 MIN
2 Servings
From the Test Kitchen
Wrapped inside buttery soft lettuce leaves, a filling of fluffy rice, sautéed mushrooms and peppers, crisp cucumbers, and rich eggs comes together with a drizzle of our irresistibly spicy-sweet sauce, whose kick of heat comes from sambal oelek (a type of Indonesian chile paste).
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
-
NutritionPER SERVING
-
Calories500 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Make & slice the hard-boiled eggs:
Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 9 minutes. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Transfer to a cutting board and thinly slice crosswise; season with salt and pepper.
2
Prepare the ingredients & make the sauce:
Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Cut off and discard the root end of the lettuce; separate the leaves. Halve the lime crosswise. Halve the cucumber lengthwise, then thinly slice crosswise. Place in a bowl; add the juice of 1 lime half and 1/2 teaspoon of olive oil. Season with salt and pepper; stir to coat. In a separate bowl, combine the sesame oil, soy sauce, sugar, the juice of the remaining lime half, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Whisk until the sugar has dissolved.
3
Cook the rice:
In the same pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the mirin.
4
Cook the vegetables:
Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 1 tablespoon of the sauce. Cook, stirring constantly, 30 seconds to 1 minute, or until the vegetables are coated. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Assemble & serve your dish:
Assemble each lettuce cup using 2 lettuce leaves, the cooked rice, cooked vegetables, sliced eggs, and seasoned cucumber (discarding any liquid). Drizzle with the remaining sauce. Serve the lettuce cups garnished with the furikake. Enjoy!
1
Make & slice the hard-boiled eggs:
Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 9 minutes. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Transfer to a cutting board and thinly slice crosswise; season with salt and pepper.
2
Prepare the ingredients & make the sauce:
Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Cut off and discard the root end of the lettuce; separate the leaves. Halve the lime crosswise. Halve the cucumber lengthwise, then thinly slice crosswise. Place in a bowl; add the juice of 1 lime half and 1/2 teaspoon of olive oil. Season with salt and pepper; stir to coat. In a separate bowl, combine the sesame oil, soy sauce, sugar, the juice of the remaining lime half, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Whisk until the sugar has dissolved.
3
Cook the rice:
In the same pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the mirin.
4
Cook the vegetables:
Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 1 tablespoon of the sauce. Cook, stirring constantly, 30 seconds to 1 minute, or until the vegetables are coated. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Assemble & serve your dish:
Assemble each lettuce cup using 2 lettuce leaves, the cooked rice, cooked vegetables, sliced eggs, and seasoned cucumber (discarding any liquid). Drizzle with the remaining sauce. Serve the lettuce cups garnished with the furikake. Enjoy!
Tips from Home Chefs