I was over at my friend’s house last weekend, and she made me these delicious lettuce wraps. I’m not really allowed to have turkey, but I have been sneaking at least one turkey meal in a week because, well, I miss it. And being that I am a bit anemic, I figured I should add just a bit of meat into my diet that isn’t fish.
My friend is on Tim Ferris’ 4 Hour Body diet and has seen fast results. It’s not for me due to the copious amounts of meat and no fruit, but I’ve heard good things about it. So anyway, I went home and made them for the family. The Kidlet has been asking for them every since.
We went to P.F. Chang’s last night, and I was craving them, but to my disappointment, they were bland and heavy. Which means guess what I’m making for dinner tonight?
The original recipe was adapted from this website and I have posted the recipe here with my modifications. Enjoy 🙂
Asian Lettuce Cups with Spicy Ground Turkey Filling
(Makes 4-6 servings)
1 T peanut oil or vegetable oil (I used Coconut Oil – my new go to for everything!)
3 T minced red onion or shallots (I used shallots because they apparently are more garlicky…I hate onions)
2 T minced garlic (I used minced garlic from a jar because I’m lazy and my god, the ginger was difficult to grate)
2 T grated ginger root (I need to find pre-grated ginger. What a mess!)
1 1/2 lbs. ground turkey
4 T soy sauce (I used Bragg’s Liquid Aminos instead)
1 T Chile Garlic Sauce (or slightly more if you like spicy foods)
1 tsp. fish sauce (I put more than 1 tsp because I’m kinda addicted. But be careful, it’s salty)
1 cup chopped fresh cilantro (about 1/2 large bunch)
1/3 cup chopped peanuts (optional, I omitted this and added the next two ingredients)
Baby Bella mushrooms – chopped in a food processor
a jar of water chestnuts – chopped in a food processor
1 large head or 2 small heads Boston Lettuce or butter lettuce, or substitute 1 head iceberg lettuce
I added the next ingredients as toppings 🙂
Cherry tomatoes (cut in halves)
A squeeze of lime
Chop onion and set aside. Peel ginger root, then grate with the large side of a cheese grater, and chop garlic if using fresh garlic. Heat the oil in a large non-stick frying pan, add onion and saute about 2 minutes, and then add garlic and ginger root and saute about one minute more.
Add ground turkey to frying pan (with a bit more oil if needed) and break apart and spread, then add soy sauce, chili garlic sauce, and fish sauce. Cook until the turkey is brown and crumbling apart, and the sauce is slightly reduced, about 5 minutes. Add mushrooms and water chestnuts.
While turkey cooks, wash and chop fresh cilantro to make 1 cup. Remove the core end from lettuce, separate leaves, and wash in salad spinner and spin dry (or wash under running water and dry with paper towels.) Chop peanuts and put in a small bowl to serve at the table.
When the turkey is done, add chopped cilantro and cook 1-2 minutes more. Serve filling and lettuce leaves in separate bowls, with chopped peanuts in another small bowl. Each person takes a lettuce leaf, fills with desired amount of turkey mixture, adds avocados, tomatoes and a squeeze of lime, and then eats the mixture from the lettuce cup.