I love lettuce wraps because it makes me feel like I’m making better decisions about my health. I love the crunch of using lettuce as the foundation for the dish and the flavors of the sauce paired with the turkey are delicious. Plus, who doesn’t love eating with their hands? It makes this dish perfect for an entertaining meal. You can use beef here instead of turkey, but I’m a fan of the turkey myself. According to A.J., this is his favorite dish I’ve made yet so clearly it’s a winner. 🙂
- 1 lb ground turkey
- 2 tbsp canola (or peanut) oil
- 1 small onion, minced
- 1 clove garlic, minced
- 1 piece fresh ginger, minced
- 1 red pepper, minced
- 8 oz water chestnuts, rinsed and diced
- 3 tbsp Sherry (or rice) cooking wine
- 4 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp satay sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 head lettuce*
*Iceberg is extra crunchy and light, but I used romaine as that is what I had and it packs some extra nutrients
Prep all of the veggies (I like mine minced pretty small).
Prep the sauce by mixing together soy sauce, oyster sauce, satay sauce, hoisin sauce, and the sesame oil.
Heat a wok over medium-high heat. Add canola oil to the pan. Add the onion and cook for a few minutes. When it starts to become translucent, add the garlic and ginger. Stir fry for 30 seconds, then add the ground turkey. Brown the meat. Add the red pepper and water chestnuts, stirring occasionally. After 3-4 minutes, add in the Chinese cooking wine. Allow it to cook for 1 minute, then add in the sauce. Stirring frequently, let this cook for 2-3 minutes. The sauce should thicken a bit.
To serve, take one leaf and add a few heaping spoonfuls of the meat mixture. Enjoy!