Turkey Lettuce Wraps (Melissa d'Arabian) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
12 ounces ground turkey |
2 teaspoons vegetable oil |
8 ounces white mushrooms, chopped |
3 scallions, chopped |
2 cloves garlic, minced |
one 6-ounce can water chestnuts, chopped |
1/4 cup soy sauce |
1 tablespoon brown sugar |
1 tablespoon rice wine vinegar |
3 tablespoons soy sauce |
2 tablespoons rice wine vinegar |
1 tablespoon honey |
1 tablespoon dijon mustard or spicy mustard |
1 tablespoon sriracha sauce |
1/2 teaspoon sesame oil |
8 to 12 large iceberg lettuce leaves, cleaned and dry |
shredded carrots, for serving |
bean sprouts, for serving |
chopped fresh cilantro, for serving |
Directions:
1. For the filling: Brown the turkey in the oil in a large saute pan over medium-high heat until no longer pink. Add the mushrooms, scallions, garlic and water chestnuts, and cook until the mushrooms soften. In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the turkey mixture and cook 1 minute. Remove from the heat.
2. For the drizzling sauce: In a small bowl, whisk together the soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and 1/4 cup water.
3. Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.
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