INGREDIENTS:
2 cloves fresh garlic, minced
1 tablespoon soy sauce
¼ cup hoisin sauce
2 teaspoons grated fresh ginger
Asian chile pepper sauce or a few red pepper flakes
1 (8 ounce) can water chestnuts, drained and finely chopped
½ cup of chopped carrots
1 pound lean ground turkey or chicken
1 tablespoon cooking oil
1 medium onion chopped
1 tablespoon rice wine vinegar
Asian chile pepper sauce or a few red pepper flakes
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
½ cup of chopped carrots
2 teaspoons Asian (dark) sesame oil
iceberg or butter lettuce leaves
INSTRUCTIONS:
1) Rinse whole lettuce leaves and pat dry, being careful not to tear them. Set aside.
2) In a medium skillet over high heat, brown the ground turkey in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain. Add and cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, carrots, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.
3) Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leave. Wrap the lettuce around the meat like a burrito, and enjoy!!!
Featured in “Bon Appetit”, August 2002