Last week, Andie from Can You Stay For Dinner made some very tasty looking lettuce wraps that she dubbed Chinese Turkey Lettuce Wraps. Immediately, I knew I was going to make them!
Typically, I tend to have trouble incorporating protein into my diet. I'm not sure what it is, but uncooked meat just looks so unappetizing. I never think "Mmmmm! This looks scrumptious!" at the supermarket as I do when I see colorful, fresh fruits and vegetables. Yep, never an impulse buy for me.
Also, I've never been accustomed to the idea of having a slab of dry, tasteless protein smothered in a sauce with veggies & starch on the side. It was always something I forced myself to eat rather than enjoyed.
Thus, I ended up having to sneak protein into veggie-based dishes: Chili! Soup! Paella!
Thankfully, I now have another recipe to add to the mix!
Chinese Turkey Lettuce Wraps
Adapted from Can You Stay For Dinner
Makes 4 servings
2 teaspoons sesame oil
2 tablespoons soy sauce
1 tablespoon brown sugar
¼ cup hoisin sauce, found in the Asian food section of the grocery store
2 teaspoons olive oil
1 pound 93% lean ground turkey breast
2 cups finely chopped button mushrooms
½ teaspoon salt
1 1/2 teaspoons chili powder
3 cloves garlic, minced
1” knob of fresh gingerroot, finely minced
2 large carrots, grated (about 1 ½ to 2 cups)
1 medium red bell pepper, finely minced
6 scallions (green onions), finely chopped (about 1 ½ cups)
1 (8-ounce) can water chestnuts, drained and finely chopped
1 head iceberg lettuce
Sriracha sauce, to serve
|Ingredient Set #1|
|Ingredient Set #2 almost...|
|Ingredient Set #2!|
1. In a small bowl, whisk sesame oil, soy sauce, brown sugar, and hoisin sauce. Set aside.
|Hoisin sauce has a thick consistency.|
|Fragrant, shiny, and ready for the recipe!|
2. Add olive oil to a large skillet or wok set over medium-high heat. Add ground turkey and cook for 5 minutes, using a spatula to crumble the meat.
No picture here, ground meat isn't appetizing to look at. :)
3. Add the mushrooms and cook for 3 minutes, stirring frequently, until the turkey is no longer pink and the mushrooms have begun to soften.
5. Add the reserved soy sauce mixture to the pan and stir to coat all ingredients. Cook for 3 minutes to allow the sauce to thicken slightly.
6. Add carrots, bell pepper, scallions, and water chestnuts, and give the whole pan one final stir. Remove from heat.
7. To serve: Divide lettuce leaves among four plates. Spoon a small amount of the turkey mixture into each lettuce leaf and fold to eat. Top sriracha if using.
The results are fantastic, and so easy to adapt to whichever veggies might be in your refrigerator at this moment! In fact, the original recipe did not call for bell pepper, but it adds a bit of color and crunch if added towards the end.