Maria’s Asian Lettuce Cups

Yield 4 servings (serving size: 2 filled lettuce cups and about 1.5 tablespoons sauce)

Sauce

  • ¼ cup hoisin sauce
  • 2 Tablespoons lower-sodium soy sauce
  • 4 teaspoons rice vinegar
  • 1 1/4 teaspoons Sriracha ( or other hot sauce or chili sauce)
  • 1/4 teaspoon salt

Turkey Mixture

  • 1 tablespoon canola oil, divided
  • 2 cups coarsely chopped shiitake mushroom caps (about 5 ounces)
  • 16 ounces ground turkey
  • 1 teaspoon minced garlic (I like to use a microplane for this job)
  • 1 teaspoon minced peeled fresh ginger (I like to use a microplane for this job)
  • 6 thinly sliced green onions, white and light green parts
  • 1 (8-ounce) can sliced water chestnuts, drained and coarsely chopped
  • 8 Boston lettuce leaves

Combine hoisin, soy sauce, rice vinegar, Sriracha, and salt in a small bowl, stirring with a whisk.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add mushrooms; sauté 5 minutes or until tender, stirring occasionally. Place mushrooms in a large bowl.

Heat remaining 1 teaspoon oil in pan over medium-high heat. Add turkey, garlic, and ginger to pan; cook 6 minutes or until turkey is browned, stirring to crumble. Add turkey mixture, onions, and water chestnuts to mushrooms in bowl; stir well.

To serve, spoon ½ cup turkey mixture into each lettuce leaf. Spoon sauce on top, roll and enjoy.

Affiliate Disclosure: 

If you click on one of my recommended item links and then place an order through Amazon, I receive a small commission on that sale, at no extra expense to you of course. This is a way to support me and my work every time you shop at no cost to you. Your purchase helps support my work in bringing you real information about health, fitness and wellness.

Share