Ingredients
Sauce:
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5 tablespoons (75 milliliters) low-sodium soy sauce
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5 tablespoons (75 milliliters) rice vinegar
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2 teaspoons (10 milliliters) sugar
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2 teaspoons (10 milliliters) sesame oil
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2 tablespoons (30 milliliters) hoisin sauce
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1 tablespoon (15 milliliters) Sriracha sauce
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1 teaspoon (5 milliliters) cornstarch
Turkey:
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454 grams ground turkey
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1 red bell pepper, finely chopped
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2 teaspoon (10 milliliters) minced fresh ginger
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2 green onions, finely chopped
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1/2 cup (120 milliliters) water chestnuts, finely chopped
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Canola oil, for sautéing
Garnish:
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1 head Boston bibb lettuce, washed, large leaves only
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1 tablespoon hoisin sauce
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1 tablespoon sesame seeds, toasted
Directions
Sauce:
- In a bowl, combine soy sauce, rice vinegar, sugar, sesame oil, hoisin, Sriracha, and cornstarch, and mix well.
Turkey:
- Heat oil in a large sauté pan or wok, brown the turkey until fully cooked, remove and set aside.
- To the same pan, add the pepper, ginger, green onions, and water chestnuts, and cook for two minutes.
- Return the turkey to the pan, add the sauce, and cook over medium heat, stirring continuously about two minutes or until the sauce thickens.
To serve:
- Place the lettuce leaves onto a serving dish, serve the turkey mixture in a second dish garnished with hoisin and sesame.
- To eat, individual diners serve themselves the turkey, using the lettuce leaves as wraps.
