Monday, April 19, 2010

Stir Fried Turkey in Lettuce Cups

Silver anniversary.  My book club just celebrated its silver anniversary!  We have read (well at least I have read) 25 books together.  We started in June 2007 and have gained some girls and lost some others but, there has been a strong core since the inception.  It truly has been a highlight of my social calendar.  I love the group, the food and wine and the laughter.  Hoping we enjoy many more books together.  I decided to do something a bit different this time and little more substantial then a small bite appetizer.  The dish is a bit messy but, the end result is good and filling.  I like a little more cruch in mine so, I added the water chestnuts, carrots and scallions.  I think this would work great with ground chicken as well.  Enjoy.
Stir Fried Turkey in Lettuce Cups
Adapted: Cooking Light
  • 1 tablespoons  canola oil
  • 3  cups  coarsely chopped shiitake mushroom caps (about 1/2 pound)
  • 1 1/4  pounds  ground turkey
  • 2 cloves garlic, minced
  • 1  teaspoon  minced peeled fresh ginger
  • 1  cup  thinly sliced green onions (about 4)
  • 1  (8-ounce) can sliced water chestnuts, drained and coarsely chopped
  • 12  Boston lettuce leaves
  • 3  tablespoons  hoisin sauce
  • 2  tablespoons  lower-sodium soy sauce
  • 1  tablespoon  rice vinegar
  • 2  teaspoons  Sriracha (hot chile sauce, such as Huy Fong)
  • 1/4  teaspoon  salt


1. Heat 1 tablespoon 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 1/2 teaspoons oil in pan over medium-high heat. Add turkey, garlic, and ginger to pan; cook 6 minutes or until turkey is browned, stirring to crumble. Add turkey mixture, onions, and water chestnuts to mushrooms in bowl; stir well.
2. Combine hoisin, soy sauce, rice vinegar, Sriracha, and salt in a small bowl, stirring with a whisk. Pour mix into bowl and toss to coat.  Spoon 1/2 cup turkey mixture into each lettuce leaf. 

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