Asian Turkey Lettuce Cups |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Such a cool idea for a light lunch or even an appetizer simply served in small lettuce leaves. When I want to make it easier for my kids to eat, I mix it all up with shredded lettuce and serve in a bowl. Ingredients:
3 tablespoons reduced-sodium soy sauce |
2 teaspoons sugar |
2 teaspoons sesame oil |
1 teaspoon thai chili sauce, optional |
1 pound lean ground turkey |
1 celery rib, chopped |
1 tablespoon minced fresh gingerroot |
1 garlic clove, minced |
1 can (8 ounces) water chestnuts, drained and chopped |
1 medium carrot, shredded |
2 cups cooked brown rice |
8 bibb or boston lettuce leaves |
Directions:
1. In a small bowl, whisk soy sauce, sugar, sesame oil and, if desired, chili sauce until blended. In a large skillet, cook turkey and celery 6-9 minutes or until turkey is no longer pink, breaking up turkey into crumbles; drain.
2. Add ginger and garlic to turkey; cook 2 minutes. Stir in soy sauce mixture, water chestnuts and carrot; cook 2 minutes longer. Stir in rice; heat through. Serve in lettuce leaves. Yield: 4 servings.
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