Asian Lettuce Cups with Ground Turkey and Mushrooms
The whole family can enjoy eating these lettuce cups as they can be tailored to individual tastes. Enjoy as a meal or assemble lettuce cups using small leaves and serve on a platter for a quick appetizer.
Loading ...April 8th, 2012
Recipe by Paula Bowman
Servings
4Prep Time
10 minutesCook Time
15 minutesIngredients
- 1/4 Cups plus 2 tbsp soy sauce
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 1 1/4 teaspoons minced ginger
- 1 teaspoon brown sugar
- 2 tablespoons rice vinegar
- 1 teaspoon cornstarch mixed with 1/4-cup water
- 2 tablespoons olive oil
- 4 ounces crimini mushrooms, roughly chopped, about 4 or 5 medium
- 1 pound ground turkey
- 11 teaspoon minced garlic
- pinches red pepper flakes
- 16 leaves of boston* lettuce, approx. 2 heads, separated
- 2 medium carrots, shredded*
- 1/2 Cups crunchy chow mein noodles*
- 1/4 Cups shelled peanuts, roughly chopped
Directions
To make dipping sauce, combine 1/4-cup soy sauce, lime zest and juice, 1/4-teaspoon minced ginger and brown sugar and stir, set aside. In another bowl, combine remaining 2-tablespoons soy sauce, rice vinegar and cornstarch mixture and set aside.
Heat oil in a nonstick skillet set over medium-high heat. Add mushrooms and cook, stirring often until golden brown, about 4 minutes. Add turkey, garlic, remaining 1-teaspoon ginger and red pepper flakes. Continue to cook, stirring and breaking up meat with a wooden spoon until meat is no longer pink, about 6 minutes. Add reserved cornstarch mixture and cook until sauce thickens, about 1 minute. Transfer to a serving bowl.
Meanwhile, arrange lettuce leaves, carrots, fried noodles and peanuts on a platter or separately in bowls. To eat, spoon turkey mixture into lettuce cup and garnish with carrots, fried noodles and peanuts. Serve reserved lime sauce for dipping or pour over filling in lettuce cups.
