Thai Turkey Lettuce Wraps


1 1/2 tablespoons canola oil
1 pound ground turkey breast
1/2 cup chickpeas
3 cups fresh Shiitake mushrooms, chopped
3 cloves garlic, minced
2 teaspoons ginger root, peeled and minced
1 can (8 oz) sliced water chestnuts, drained and rough chopped
3/4 cup Mung bean sprouts
1 cup green onions
12 Boston lettuce leafs
4 tablespoons Hoisin sauce
3 tablespoons low sodium soy sauce
2 tablespoons Mirin, or rice vinegar
2 teaspoons sweet red chile sauce
2 tablespoons Sesame oil
3 tablespoons chopped cilantro


In a small bowl, combine hoisin, soy sauce, Mirin (rice vinegar), sweet chile sauce, and sesame oil in a small bowl, stirring with a whisk. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add turkey, garlic, and ginger to pan; cook 6 minutes or until turkey is browned, stirring to crumble. Pour about half of soy sauce mixture over turkey, stirring well. Heat remaining 1 1/2 teaspoons oil in pan, add mushrooms; sauté 5 minutes or until tender, stirring occasionally. Add onions, chickpeas, bean sprouts, and water chestnuts to turkey-mushroom mixture, saute until heated through.
Spoon 1/2 cup turkey mixture into each lettuce leaf. Serve remaining sauce with lettuce cups.


Nutrition Information
Serving Size: 2 cups
Calories: 220
Fat: 9 g
Sodium: 485 mg
Carbohydrates: 17 g
Fiber: 2 g
Protein: 22 g




Friday, August 6, 2010 - 1:30pm


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