Chinese Lettuce Wraps

Chinese Lettuce Wraps - Just the TipIt’s been approximately 15,000 degrees in Boston for the past week or so and I am OVER IT. I like summer for its activities (cookouts, beach times, general good times/moods), but NOT for the weather. I tend to “run hot” and can get down right surly when overheated. So, it makes me wonder why over the last week I’ve made things, such as pizza, which requires a 500 degree oven, or polenta, which requires near constant stirring over a hot pot for a good 40 minutes. Not wise. In typical fashion, I waited for the heat wave to end to make something that requires little cooking/heat/effort. I actually made the filling to these lettuce wraps (which is yummy, by the way) on Sunday when I had some extra time, and just had to reheat tonight and serve with some crisp baby romaine leaves and some brown rice on the side.  Perfect light summer supper.

Chinese Lettuce Wraps
Inspired by Can You Stay For Dinner?
Serves 4, or 8 as an appetizer

What I used:

  • 2 tsp toasted sesame oil
  • 2 tbsp reduced sodium soy sauce
  • 1 tbsp brown sugar
  • 1/4 cup hoisin sauce
  • 2 tsp olive oil
  • 20 oz 93% ground turkey
  • 2 cups finely chopped button mushrooms
  • 1/2 tsp salt (or more to taste)
  • 1/2 tsp freshly ground black pepper
  • 1 1/2 tsp chili powder
  • 3 cloves garlic, minced
  • 1-2” knob of fresh ginger, finely minced
  • 2 cups shredded carrot (from 2-3 large carrots)
  • 6 scallions, sliced
  • 1 8-oz can sliced water chestnuts, drained
  • small romaine lettuce leaves (I buy “artisan” romaine lettuce at Costco and they’re perfect for this)

What I did:

  1. Mix the sesame oil, soy sauce, brown sugar, and hoisin sauce together in a small bowl.
  2. Heat olive oil in a large deep-sided skillet over medium-high heat. Add the ground turkey and cook for 5 or so minutes, breaking the meat up with a wooden spoon. When the turkey is mostly cooked, add the mushrooms and cook for a few minutes, stirring often. When the turkey is no longer pink, season with salt, pepper, chili powder, garlic, and ginger. Stir for a minute or so until the garlic and ginger are fragrant.
  3. Add the sesame oil mixture to the pan and stir to coat. Cook for a few minutes to let the sauce thicken a bit. Add the carrots, scallions, and water chestnuts, and stir to combine.
  4. Serve with lettuce leaves and brown rice on the side.

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