CRISPY GINGER & GARLIC ASIAN TURKEY LETTUCE WRAPS
Krislin Smith/Southern Living Cook-Off
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)
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.