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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is my version of P F Changs lettuce wraps recipe. It is a lot less time consuming. Plus this versatile filling can be used in a flour tortilla with some cheese and fold over and microwave for a minute for a tasty burrito. Also it works really well as a topping on your pizza. I spread some basil pesto on a flour tortilla and add some shredded cheese and some of the filling and bake for 8 minutes and it is delicious. Ingredients:
romaine lettuce leaf (cut in half horizontally) |
2 tablespoons peanut oil |
5 crushed garlic cloves |
3 tablespoons finely diced peeled ginger (fresh ginger is key to this recipe) |
1/2 cup diced yellow onion |
1/2 cup diced red bell pepper |
1/2 cup diced yellow bell pepper |
1 lb lean ground turkey |
1 1/2 tablespoons hoisin sauce |
2 tablespoons oyster sauce |
1 1/2 tablespoons sambal oelek (or any other chili sauce that you prefer) |
1 1/2 tablespoons low sodium soy sauce |
2 teaspoons rice vinegar |
2 teaspoons sesame oil |
1/4 cup cilantro leaf, plus extra for garnish |
1/4 cup toasted pine nuts |
1/4 cup diced green onion |
Directions:
1. Heat the oil in a large nonstick skillet over medium high heat. Add the garlic, ginger and onion and cook for 2-3 minutes until soft.
2. Add the bell peppers and the turkey and cook until the turkey is almost cooked through and browned slightly, about 7 - 8 minutes. Add the hoison sauce, oyster sauce, chili sauce, soy sauce and rice vinegar. Let cook another 4 to 5 minutes until the sauce reduces. Remove from the heat.
3. Add the sesame oil, cilantro, pine nuts and green onion and stir to combine. To serve place a spoonful of the mixture in each lettuce leaf. Garnish with extra cilantro if desired.
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