Asian Turkey Lettuce Cups are the perfect light meal. The fresh gingerroot brings a wonderful pop of flavor and the water chestnuts a perfect crunch. You can use any lettuce that you prefer to eat. I used romaine because it is easy to find.
This recipe comes together really fast so if you have been on the go it is the perfect quick meal. I have also made this dish with ground chicken and it works really well. If you enjoy heat don’t skimp on the red pepper flakes and add some gochujang.
I first found this recipe in my Taste of Home Healthy Cooking 2014 Annual Recipes Cookbook.
Stove Top
Recipe serves: 4
Serving size:
- 1/2 cup cooked rice
- 1/4 of turkey mixture
Total time: 30 minutes
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices.
Pantry & Spices
-
red pepper flakes
-
soy sauce
-
sugar
-
sesame oil
-
thai chili sauce
Grocery
-
1 pound ground turkey
-
1 garlic bulb
-
1 celery stalk
-
1 fresh gingerroot
-
1 can sliced water chestnuts
-
1 pound carrots
-
1 bag brown rice
-
1 head of lettuce
Let's prep!
| 3 tablespoons soy sauce |
| 2 teaspoons sugar |
| 2 teaspoons sesame oil |
| 1 teaspoon thai chili sauce |
| 1 pound ground turkey |
| 1 celery rib |
| 1 tablespoon fresh gingerroot |
| 1 garlic clove |
| 8 oz chopped water chestnuts |
| 1 medium carrot, shredded |
| 2 cups brown rice |
| 8 bib lettuce leaves |
- Gather all of your ingredients and measuring tools
- In a small prep bowl add then set aside:
- Mince clove of garlic
- 1 tablespoon fresh gingerroot
- In a small prep bowl add:
- 3 tablespoons soy sauce
- 2 teaspoons sugar
- 1 teaspoon chili sauce
- 2 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes
- Thinly slice 1 celery stalk and set in a small prep bowl.
- Shred 1 medium carrot and set in a small prep bowl.
- Chop the sliced water chestnuts and place with the shredded carrot.
- Pull apart 8 leaves of lettuce, wash; set aside
Let's cook!
- Complete the prep from the prep tab above.
- Cook rice to package directions for 2 cups of cooked rice.
- Season the turkey on each side with a sprinkle of salt and pepper then sauté turkey and celery breaking the turkey into small pieces until turkey is cooked.
- Drain turkey if needed then add garlic and ginger for 1 minute.
- Stir in soy sauce mixture and carrots with water chestnuts and cook for about 2 minutes.
- Serve turkey mixture with rice in a lettuce leaf. Split portion amongst two lettuce leaf’s. Enjoy!
This recipe can also be found in Weekly Dinners for 4 under $100 – Menu 4
