2 tbsp / 30 mL best-quality extra virgin olive oil
2 pounds Jenny-O Ground Turkey (I used 1 pkg ground turkey breast, 1 pkg 93/7 ground turkey)
1/2 red onion, chopped, finely chopped
2 green onion (bulbs only), chopped,
2 stalks celery, trimmed and finely chopped
Handful of baby carrots or 1 good sized carrot, peeled and grated (1/2 to 3/4 cup)
1 roma tomato, peeled and chopped fine
1/2 red bell pepper, seeded and deveined, finely chopped
Handful fresh basil, chopped
Green Onions (green part) sliced
1/2 tsp salt
1 tbsp sesame oil
1 Tbsp Plum (Hoisin) Sauce
2 Tsp Curry (this provided a mild spiciness)
Iceberg Lettuce Leaves (rinse well) (Core the head of lettuce first)
Pour olive oil into wok and heat over medium high heat. Add ground turkey, red onion and green onion bulbs and celery and cook until meat is no longer pink.
Add carrot, tomato, pepper and basil and salt and cook until carrots and peppers have softened (about 6 minutes).
Mix sesame oil, plum sauce and curry together in one side of wok, then stir / toss to coat the turkey and vegetable mixture.
Tosca used the same amount of vegetables and 1/2 the turkey that I did. I liked the way mine turned out and there is more for later. We ended up serving our lettuce wraps as a salad, because our head of lettuce did not produce nice flat leaves, but we put a half cup over a big bowl of lettuce pieces and it was MARVELOUS.
Oh Yeah! The sauce.
I used stuff we had on hand....
- about a 1/4 cup soy saucePublish Post
- 1/2 tsp of horseradish (no hot mustard)
- 1 tsp of rooster (Siracha Chili Sauce)
- 1/8 cup rice vinegar... (malt vinegar worked fine.)
These are my new favorite lettuce wraps... and they are pretty good for me too!