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Categories:
canola oil turkey breast chickpeas fresh shiitake mushrooms garlic ginger root water mung bean sprouts green onions Boston lettuce leafs hoisin sauce soy sauce rice vinegar red chile sauce sweet sesame oil cilantro
Viewed: 23 - Published at: 2 years agoIngredients
- 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
- 8 ounces water chestnuts sliced, 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 red chile sauce sweet
- 2 tablespoons sesame oil
- 3 tablespoons chopped cilantro
Method
- 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; saute 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.
