an. Cook and stir the turkey in the oil until it
For the marinade: Combine all ingredients
br>Spoon pork mixture onto lettuce leaves, sprinkle with peanuts. Roll
ooked too long).
Separate lettuce leaves, wash and pat dry
o low, cover and cook for 5 minutes. Remove from the
Filling:
Brown the turkey in the oil in a
ixing bowl, combine the ground turkey, lemon grass paste, fish sauce
Heat 2 T oil in a large skillet.
Add turkey and cook about 5 minutes, stirring to break up the meat; remove from skillet.
Heat the remaining oil in the same skillet and saute carrots, zucchini, and onions for 1 minute.
Add turkey, soy sauce, sugar, and garlic powder; cook, stirring, about 1 minute.
Turn into a serving dish and accompany with lettuce leaves.
To eat, wrap filling in lettuce leaves (use lettuce leaf like a taco shell).
Variation: Spoon the meat mixture over a bed of salad greens for an Asian-style salad.
immer on low heat. Cook for 10 mins. Remove pan from
In a large nonstick skillet coated with cooking spray, cook and stir the turkey over medium-high heat until no longer pink. Coarsely chop mixed vegetables; add to the pan. Stir in teriyaki sauce, hoisin sauce, peanut butter, ginger, garlic, vinegar and oil. Cook and stir over medium-high heat for 5 minutes or until heated through. Remove from heat. Stir in onions. Place a 1/2 cup turkey mixture on each lettuce leaf; fold lettuce over filling. Serve with additional hoisin sauce, if desired.
Mix sauce ingredients together and set aside.
Cook meat until done. Add garlic and ginger and saute for about a minute.
Add mushrooms, bell pepper, water chestnuts and scallions and continue to stir fry another minute or two.
Add sauce to meat and vegetables and toss to coat.
Serve meat on a platter, along with lettuce leaves, and optional herbs and lime wedges for squeezing. Enjoy!
Rinse lettuce leaves and pat dry. Set aside.
Brown ground turkey in
Cook turkey as specified on the package. Always cook to well done, 165 degrees F as measured by a meat thermometer.
Add garlic, ginger, soy sauce, brown sugar, green onions and red bell pepper. Cook 7 minutes or until garlic is soft.
Stir in mint leaves. Immediately transfer meat to a shallow dish and chill 1 hour.
Remove core from head of lettuce; separate, wash and dry leaves.
Spoon chilled turkey mixture in lettuce cups.
Heat olive oil in a saucepan over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to crumble the turkey as it cooks; drain excess fat.
Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in diced chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.
Lay the lettuce leaf flat.
place turkey slices on first.
add red onions.
evenly distrbute mayo and mustard.
lay tomatoes on top.
season with salt and pepper, to taste.
tightly roll up the lettuce leaf.
Spread 1/2 t. mayo evenly down center of each lettuce leaf.
Split remaining ingredients evenly between lettuce leaves, place down center.
Fold in sides of lettuce leaves and roll.
Serve immediately.
Heat olive oil in a pan over medium-high heat. Add onion and soy sauce; cook until tender, about 5 minutes. Stir in garlic; cook until fragrant, about 1 minute. Add turkey and cook, breaking into smaller pieces, until no longer pink, about 5 minutes.
Make the sauce by whisking soy sauce, rice vinegar, brown sugar, sesame oil, red pepper flakes, and ginger together in a small bowl. Pour over turkey mixture and simmer until slightly reduced, 2 to 3 minutes.
For the chicken: In a large
Wash the lettuce, dry, and separate the leaves.
et cook over medium heat for 3-4 minutes, continuously stirring