With JADE sauces it is easy to create appetizers for holiday parties. Cook ground pork or turkey until crumbly, then add bright color with red bell pepper, crunch with chopped jicama, and zesty flavor with JADE Sichuan Peanut Sauce or JADE Mekong Ginger Sauce.
For an easy buffet presentation, ask guests to scoop the warm mixture into crisp lettuce leaves, then wrap up to eat.
Jicama is a whitish to tan-skinned tuber. Remove the skin to reveal the white, crunchy, slightly sweet flesh. Look for it in farmers’ markets, Asian, Mexican, and many supermarkets. Ones from the farmers’ markets may be lighter in color and juicier. Canned water chestnuts work as substitute.
Many Asian supermarkets sell lean ground pork.
Makes about 12 appetizer servings1 tablespoon vegetable oil 1 pound ground lean pork or turkey 1 cup peeled and chopped jicama or water chestnuts 3/4 cup chopped red bell pepper 1/2 cup thinly sliced green onion 1/2 cup chopped fresh cilantro 1/2 cup JADE Sichuan Peanut Sauce or JADE Mekong Ginger Sauce or to taste Small lettuce leaves, rinsed and crisped, such as little gem, butter lettuce, Belgian endive, iceberg
1. Set a nonstick 10- to 12-inch frying pan over medium-high heat. When the pan is hot, add oil and rotate pan to spread oil. Crumble turkey into pan and stir until meat is crumbly and lightly browned, 4 to 5 minutes. Add jicama, red pepper, onion, and JADE Sauce to taste. Stir until hot, 2 to 3 minutes. Stir in cilantro.
2. Transfer mixture into a serving bowl. Serve with a basket of the lettuce leaves. Let diners spoon the hot or warm mixture into the leaves to eat. Or if desired, spoon mixture into lettuce leaves and pass.