Lettuce Wraps are a classic Asian dish with tons of flavors and textures, and leftovers keep beautifully!
Ingredients
2tbspneutral oil
1/2lbbaby bella mushroomschopped
1lbdark ground turkey*
2tbspminced fresh garlic
1tspgrated fresh ginger
3tbsphoisin sauce
1tbspsoy sauce
1tbspsriracha
4scallionssliced
8ozcan water chestnutsdrained and chopped
14ozcontainer firm tofudrained and cut into cubes
2tspdark sesame oil
steamed white or brown ricefor serving
1head of Butter or Bibb lettucefor serving
Instructions
Heat a large skillet over medium high heat and add 1 tbsp of the oil. The oil should be shimmering, indicating that the pan is hot enough.
Add the mushrooms to the pan, and cook for 5 minutes, stirring frequently, until the mushrooms are browned and have lost a lot of their volume.
Remove the mushrooms from the pan, then add another tbsp of oil to the skillet. Cook the turkey for 4 minutes, until browned and cooked through. Return the mushrooms to the pan.
Add the garlic and ginger to the pan, then stir it around for 60 seconds until aromatic.
Add the hoisin, soy sauce, and sriracha, and stir around to coat, cooking for 2 minutes.
Add the scallions, water chestnuts, and tofu, and cook for another 2 minutes, stirring frequently.
Finish the dish with the sesame oil, and remove the skillet from the heat.
At the table, fill each lettuce cup with rice and a big spoonful of the meat mixture. Enjoy!