16 Boston Bibb or butter lettuce leaves
1 lb lean ground Turkey
1 tbsp vegetable oil
1 small onion, chopped
1/4 cup hoisin sauce
2 cloves fresh garlic, minced
1 tbsp light soy sauce
1 tbsp rice wine vinegar
1 tsp chili sauce,(optional)
1 (8 oz) can water chestnuts, drained and finely chopped
1 medium carrot, small dice
1 bunch green onions, chopped
2 tsp Asian (dark) sesame oil
Rinse whole lettuce leaves and pat dry, being careful not tear them. Set
Heat large skillet over medium-high heat. Cook ground turkey and
cooking oil in hot skillet until browned and crumbly, 5 to 7 minutes.
Drain, discard grease; transfer turkey to bowl. Cook, stir onion and carrot
in same skillet used for turkey until slightly tender, 5 to 10 minutes.
Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chili pepper sauce
into onions. Add water chestnuts, green onions, sesame oil, and cooked
beef; cook and stir until the onions just begin to wilt, about 2 minutes.
Arrange lettuce leaves around the outer edge of large serving platter, pile
meat mixture in the center.
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