I can only remember two times I had a problem and for one of them I wasn't even cooking, I was just testing out my new knives and I nicked my fingertip. The other time I was making my brother eggs when I was in high school and I sprayed PAM directly into the pan on the open gas flame (that was scary).
I consider myself fortunate to have escaped anything serious up until this point. That is, until these seemingly benign Asian Lettuce Cups. This recipe didn't even include all that much cooking so it was surprising that this is where I slipped up. I still am not sure what exactly happened, but I know I had a close call. After I sauteed the mushrooms, I left the pan on the fire and added more oil. Then I went to the fridge, got the shrink wrapped pork package and poked a whole in it to open the top and drop the pork into the pan. Well I am guessing that a small piece of the plastic fell into the hot oil and we had a tower of fire burning in the pan as high as the kitchen cabinets. Forrest was playing with the Baby in his nursery and I screamed his name as I stepped back and all I could think was, "Do not come to my rescue with our Son in your arms." As I turned around in shock to watch for my help emerge from the hallway, I was petrified to see my husband standing there with our 9 month old in his arms. As I thought through my fire safety skills and what I should do next, I noticed a strange look on my husbands face. He looked surprisingly calm and a little confused. At that point I realized that the fire had burned off and there was no emergency to be had. Thankfully this little kitchen accident had a happy ending and it served the purpose of putting me back on my toes in the kitchen in regards to safety.
Asian Lettuce Cups
Adapted from Cooking Light August 2010
- 1 tablespoon canola oil, divided
- 2 cups coarsely chopped shiitake mushroom caps (about 5 ounces)
- 16 ounces ground pork
- 1/2 teaspoon minced garlic
- 1/2 teaspoon minced peeled fresh ginger
- 2/3 cup thinly sliced green onions (about 4)
- 1 (8-ounce) can sliced water chestnuts, drained and coarsely chopped
- 8 Boston lettuce leaves
- 2 tablespoons hoisin sauce
- 4 teaspoons lower-sodium soy sauce
- 2 teaspoons rice vinegar
- 1 1/4 teaspoons Sriracha
- 1/8 teaspoon salt
1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add mushrooms;
sauté 5 minutes or until tender, stirring occasionally. Place mushrooms in a large bowl. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add pork, garlic, and ginger to pan;
cook 6 minutes or until turkey is browned, stirring to crumble. Add pork mixture, onions, and water chestnuts to mushrooms in bowl;
2. Spoon 1/2 cup turkey mixture into each lettuce leaf. Combine hoisin, soy sauce, rice vinegar, Sriracha, and salt in a small bowl,
stirring with a whisk. Serve sauce with lettuce cups.
Click Here for My Adapted Printable Recipe