Asian lettuce cups with spicy ground turkey filling (CleanCuisine)
This makes 4 to 6 servings
1 tbsp peanut or vegetable oil, you may need more depending on the size of the an you’re using.
3 tbsp minced red onion or shallots
2 tbsp minced garlic
2 tbsp grated fresh ginger root
1 1/2 lbs ground turkey (I prefer the dark meat)
4 tbsp soy or tamari sauce
1 tbsp chile garlic sauce, or more if you like spicy food
1 tsp fish sauce
1 cup chopped fresh cilantro (coriander)
1/3 cup chopped peanuts (dry roasted are nice to use)
1 large head or 2 small heads of Boston or Butter lettuce as long as you can fill it well. (See picture)
Chop the onion and set aside.
Peel the ginger root then grate with the large holed side of a cheese .
Chop the garlic finely.
Heat the oil in a large non stick frying pan, add the onion and saute for about 2 minutes, then add the garlic and ginger and saute for another minute or so.
Add the ground turkey to the frying pan with a bit more oil, if needed, breaking apart the meat and spreading it out in the pan, then add the soy sauce, chile garlic sauce and the fish sauce. Cook until the turkey is brown and crumbling apart and the sauce is slightly reduced, about 5 minutes.
While the turkey cooks, wash, dry and chop the fresh cilantro making 1 cup. Remove the core end from the lettuce, separate the leaves and wash, drying gently in a salad spinner.
Chop the peanuts and put them in a small bowl to serve at the table.
When the turkey is done, add the freshly chopped cilantro and mix well together, cooking for about 2 more minutes.
Serve the turkey filling and lettuce leaves in separate serving bowls alongside the chopped peanuts in the smaller bowl.
Each person takes a lettuce leaf, fills it with the desired amount of filling, tops it with some chopped peanuts then eats the mixture from the lettuce cup.
Sme people like to fold the lettuce over to resemble a taco, but be careful your lettuce id not the breaking sort and you are left with a large pile of filling on the table!