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Categories:
ground turkey oyster sauce sesame oil sherry cooking oil ginger black mushrooms carrot zucchini water hoisin sauce walnuts chili sauce
Viewed: 58 - Published at: 3 years agoIngredients
- 1/2 lb ground turkey (or minced chicken)
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon dry sherry or 1 tablespoon rice wine
- 2 tablespoons cooking oil
- 1 teaspoon minced ginger
- 6 dried black mushrooms
- 1 small carrot, cut into l/ 4-inch cubes
- 1 small zucchini, cut into l/ 4-inch cubes
- 1 cup diced water chestnut
- 12 leaves small iceberg lettuce, cups
- hoisin sauce
- 3/4 cup coarsely chopped toasted walnuts (optional)
- Asian chili sauce (optional)
Method
- Place meat in a bowl with oyster sauce; stir to coat.
- let stand for 10 minutes.
- Soak mushrooms in warm water to cover until softened, about 15 minutes; drain, reserving 1/4 cup of the soaking liquid.
- Trim and discard stems.
- Chop caps.
- Place a wok over high heat until hot.
- Add cooking oil, swirling to coat sides.
- Add ginger and cook, stirring, until fragrant, about 10 seconds.
- Add meat, stir-fry until meat crumbled and no longer pink (1-3 minutes).
- Add carrot, zucchini, and water chestnuts; stir-fry for 30 seconds.
- Add mushrooms and reserved mushroom soaking liquid.
- Cook until vegetables are crisp-tender, about 2 minutes.
- Add sherry/wine and sesame oil; cook until heated through.
- If using, add walnuts and toss to coat.
- To eat, spread hoisin sauce on a lettuce cup, spoon in meat filling, wrap in lettuce cup, and eat out of hand.
- For spicier palates, top with Asian chili sauce.
