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CRISPY GINGER & GARLIC ASIAN TURKEY LETTUCE WRAPS

CRISPY GINGER & GARLIC ASIAN TURKEY LETTUCE WRAPS

CREATED Sep 20, 2006

Krislin Smith/Southern Living Cook-Off

Ingredients:
1/2  c finely chopped carrots
1/2  c water
1  (20-oz) pkg lean ground turkey
1  cup chopped shiitake mushrooms
1  (8-oz) can water chestnuts, drained and chopped
3  garlic cloves, minced
2  T minced fresh ginger
1/3  c teriyaki sauce
3  T creamy peanut butter
1  T sesame oil
1  T rice vinegar
1/4  c hoisin sauce
1/2  c sliced green onions
1  head iceberg lettuce, separated into leaves
Hoisin sauce (optional)

Directions:
Cook carrots and 1/2 cup water in a large nonstick skillet over high heat, stirring occasionally, 3 to 5 minutes or until carrots are softened and water is evaporated. Remove from skillet.
Reduce heat to medium.

Cook turkey in skillet about 5 minutes, stirring until turkey crumbles and is no longer pink. Add carrots, mushrooms, and next 8 ingredients. Increase heat to medium-high, and cook, stirring constantly, 4 minutes.

Add green onions, and cook, stirring constantly, 1 minute. Spoon mixture evenly onto lettuce leaves; roll up. Serve with hoisin sauce, if desired.

Yield: 4 to 5 servings.

To enter the Southern Living magazine 2006 Cook-Off, visit www.southernlivingcookoff.com.