Classic Asian lettuce wraps get a healthier makeover with ground turkey swapped in for ground pork, and finely chopped mushrooms added to the mix!
|Grapeseed oil||2 Tablespoon|
|Baby bella mushrooms||1/2 Pound , chop|
|Ground turkey||1 Pound ((I used the dark meat ground turkey)|
|Minced garlic||2 Tablespoon|
|Grated ginger||1 Teaspoon|
|Hoisin sauce||3 Tablespoon|
|Soy sauce||1 Tablespoon|
|Scallions||4 , slice|
|Water chestnuts||8 Ounce , chop (drained, can)|
|Firm tofu||14 Ounce , cut into cubes (drained,1 can)|
|Sesame oil||2 Teaspoon|
|Steamed white rice/Steamed brown rice||1 Cup (16 tbs) (for serving)|
|Butter lettuce head/Bibb lettuce head||1 (for serving)|
1.Heat a large skillet over medium high heat and add 1 tbsp of the grapeseed oil. The oil should be shimmering, indicating that the pan is hot enough.
2.Add the mushrooms to the pan, and cook for 5 minutes, stirring frequently, until the mushrooms are browned and have lost a lot of their volume.
3.Remove the mushrooms from the pan, then add another tbsp of grapeseed oil to the skillet. Cook the turkey for 4 minutes, until browned and cooked through. Return the mushrooms to the pan.
4.Add the garlic and ginger to the pan, then stir it around for 60 seconds until aromatic.
5.Add the hoisin, soy sauce, and sriracha, and stir around to coat, cooking for 2 minutes.
6.Add the scallions, water chestnuts, and tofu, and cook for another 2 minutes, stirring frequently. Finish the dish with the sesame oil, and remove the skillet from the heat.
7.At the table, fill each lettuce cup with rice and a big spoonful of the meat mixture.
8.Serve and enjoy!