Aug 27, 2013

On The Table: Spicy Ground Turkey Lettuce Wraps

Asian Lettuce Cups with Spicy Ground Turkey Filling
From Kalyn's Kitchen...but this is my tweaked version:

1 T peanut oil or vegetable oil (or slightly more, depending on the pan you have)
1/4 cup minced onions
2 T minced garlic
2 Tbsp ginger root
1 1/2 lbs. ground beef (93% lean) or turkey
4 T soy sauce
1 T Chile powder
1 tsp red pepper flakes
1 Tbsp fish sauce (probably optional, although I like fish sauce!)
1/2 cup chopped fresh cilantro
1/3 cup chopped peanuts
1 large head or 2 small heads Boston Lettuce or butter lettuce, or substitute 1 head iceberg lettuce
  • Chop onion and set aside. Heat the oil in a large non-stick frying pan, add onion and saute about 2 minutes, then add garlic and ginger root and saute about one minute more.
  • Combine: soy sauce, red pepper flakes, chili powder and fish sauce in a small bowl and set aside.
  • Add ground turkey/beef to pan (with a bit more oil if needed) and break apart and spread out with spatula/spoon, then add soy mixture.
  • Cook until the meat is brown and crumbling apart, and the sauce is slightly reduced, about 5 minutes.
  • While meat cooks, wash and coursely chop fresh cilantro.
  • Remove the core end from lettuce, separate leaves, and wash in salad spinner and spin dry (or wash under running water and dry with paper towels.)
  • Chop peanuts and put in small bowl to serve at the table.
  • When meat is done, add chopped cilantro and cook 1-2 minutes more.
  • Serve filling and lettuce leaves in separate bowls, with chopped peanuts in another small bowl.

Optional Notes:
I made white rice for filler for the boys to go inside their wraps.
I also served corn, both of which can be added to the mixture at cooking or at serving to make it heartier for the starch/carb lovers.


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