No need to order from the restaurant when you can prepare it, it’s a very healthy and delicious Asian Turkey Lettuce Cup at home!
Ingredients
- Turkey Filling
- 8 ounces cremini mushrooms, diced
- Pinch of salt and pepper
- 2 teaspoons toasted sesame oil
- 1 pound lean ground turkey
- 1 small clove garlic, minced
- 1 teaspoon grated fresh ginger
- 3 green onions, thinly sliced
- Pinch of salt and pepper
- 8 ounces sliced water chestnuts (canned), drained
- Sauce
- 1/4 cup low sodium soy sauce
- 2 tablespoons hoisin
- 2 tablespoons rice vinegar
- 2 teaspoons Sambal Oelek (chili paste)
- 1 teaspoon toasted sesame oil
- Other Ingredients
- Butter, Bibb or Romaine Lettuce, washed and dried
- Sesame seeds and more sliced green onions for topping the lettuce cups (optional)
Instructions
Steps:
- Heat a large non-stick skillet over medium high heat.
- Spray the skillet with cooking spray or add a couple teaspoons of toasted sesame oil.
- Add in the chopped mushrooms along with a pinch of salt and pepper and sautè until softened, about 3 minutes.
- Remove the mushrooms from the skillet into a bowl and add 2 teaspoons of toasted sesame oil to the skillet.
- Add in the ground turkey and break it up into small crumbles.
- When the turkey is broken up add in the garlic, ginger, green onions and season lightly with salt and pepper.
- Cook the mixture through until the turkey is no longer pink then add in the water chestnuts.
- While the turkey is cooking whisk together all of the ingredients for the Asian sauce.
- Pour the sauce over the turkey mixture and stir together until combined and heated through.
- Remove from the heat and scoop some of the filling into the lettuce leaves.
- Top with more sliced green onions and sesame seeds if desired.
