I was looking through the new issue of Cooking Light Magazine and I came across this recipe that looked really good and easy to make so I figured I would try it. I changed it around a little bit. You can make it with ground beef as well or even ground pork would work well….whatever ground meat product you have in your freezer is fine.
Asian Lettuce Cups
Serves 4-6
Ingredients
2 tablespoons canola oil, divided
3 cups coarsely chopped shiitake mushroom caps (about 1/2 pound)(I used regular mushrooms)
1 1/4 pounds ground turkey
1 teaspoon minced garlic
1 teaspoon minced peeled fresh ginger
1 cup thinly sliced green onions (about 4)
1 (8-ounce) can sliced water chestnuts, drained and coarsely chopped
12 Boston lettuce leaves
3 tablespoons hoisin sauce
2 tablespoons lower-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)(I used sweet chili sauce which is a little bit hot but more on the sweeter side)
1/4 teaspoon salt
Directions
1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add mushrooms; sauté 5 minutes or until tender, stirring occasionally. Place mushrooms in a large bowl. Heat remaining 1 1/2 teaspoons oil in pan over medium-high heat. Add turkey, garlic, and ginger to pan; cook 6 minutes or until turkey is browned, stirring to crumble. Add a bit of soy sauce…about 1-2 tsp. Add mushrooms, green onions, water chestnuts, and mushrooms to the turkey mixture and add a bit more soy sauce. Stir.
2. Combine hoisin, soy sauce, rice vinegar, Sriracha, and salt in a small bowl, stirring with a whisk. Spoon a couple tablespoons of the turkey mixture into each lettuce leaf. Serve sauce with lettuce cups.
2. Combine hoisin, soy sauce, rice vinegar, Sriracha, and salt in a small bowl, stirring with a whisk. Spoon a couple tablespoons of the turkey mixture into each lettuce leaf. Serve sauce with lettuce cups.
Enjoy!
This is a great low-calorie, low-fat dish. You can eat twice as much!
These look quite similar to something we had at a Thai restaurant Sunday night. Yum!