- 3 lb lean ground turkey
- 1 bunch green onions (or 1 yellow/red onion), finely chopped
- 4 cloves garlic, minced
- 1-2 Tbs grated fresh ginger
- 1 can water chestnuts, minced
- ½ cup soy sauce
- 1 tsp rice vinegar
- 1-2 Tbs chili paste (or chili-garlic sauce)
- 2 Tbs sesame oil
- ½ bunch cilantro, chopped
SAUCE:
- ¾ cup water
- ¼ cup soy sauce
- 2 tsp sugar or Agave nectar
- 1-2 tsp cornstarch
- 1 tsp rice vinegar
- 1-2 tsp chili paste (or chili-garlic sauce)
- ¼ – ½ tsp hot Chinese mustard
- ½ tsp sesame oil
- Iceberg, Bibb, or Butter Lettuce
- 1 cup chopped peanuts
- Brown turkey in large skillet; drain. Add onions, garlic and ginger; cook 3-4 minutes. Stir in water chestnuts, soy sauce, vinegar and chili paste. Simmer 10-15 minutes. Stir in cilantro and sesame oil.
- Combine sauce ingredients (except sesame oil) in small saucepan. Bring to a simmer. Cook until clear and just barely thickened. Stir in sesame oil. Sauce will thicken a little more as it cools, but it should not be thick.
- Serve turkey mixture in lettuce leaves with sauce and chopped peanuts. Serve with rice, if desired.
- **For a less-intense flavor, layer hot steamed rice in lettuce leaves with meat mixture. You can also adjust the amount of chili paste to make it more or less spicy.
Source: No Empty Chairs
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