Asian Lettuce Wraps: Turkey Edition

This is probably one of the most delicious dishes that I’ve ever made – or so says a very reliable source with whom I’m currently co-habitating.

Lettuce wraps are one of my favorite appetizers to order at Asian restaurants, and, as I found out, they’re also ridiculously easy to make. This recipe uses turkey as the protein of choice, but you can swap in anything from beef to seafood to tofu to suit your taste.

Credit: Allrecipes (with some of my own modifications)

Servings: 4

1 head of lettuce (organic is best)
1 pound ground turkey
Splash of cooking oil
Splash of cooking wine
1 large red onion, diced
2 teaspoons ginger, diced
Many tablespoons soy sauce
Half as many tablespoons white rice vinegar
Many tablespoons garlic chili sauce
6 shitake mushrooms, if dried, soak in water for 30 min and dice
Handful of sliced wood ears, if dried, soak in water for 30 min
2 carrots, peeled and diced
1 (8 oz) can water chestnuts, chopped (bigger pieces for more crunch)
3 green onion stalks, chopped
1 tablespoon dark sesame oil

1) Heat your cooking oil in a large skillet. Add turkey, sautéing and breaking into small pieces until brown. Add your splash of cooking wine about 2 minutes in. Remove turkey, and set aside to cool.
2) Sautee onion in the remaining turkey juices, stirring frequently until slightly brown around edges. Add ginger, soy sauce, vinegar, garlic chili sauce and stir for 2 minutes.
3) Add mushrooms and wood ears, stir for another 2 minutes
4) Stir in carrot, water chestnuts, green onion, sesame oil and cooked turkey and cook until the onions begin to wilt (about 2 minutes).
5) Remove 4-6 lettuce leaves per person, being careful not to tear them, rinse and arrange on a plate.
6) Serve by spooning the mixture onto a lettuce leaf, wrap and devour.

I am highly confident that the mixture will taste even better tomorrow after marinating in its own flavors.

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