Friday, December 2, 2011
Asian Lettuce Cups with Spicy Ground Turkey Filling
1 T. peanut oil or vegetable oil
2 T. minced red onion or shallots
2 T. minced garlic
2 T. grated ginger root
1-1/2pound ground turkey I used 1 pound
4 T. soy sauce
1 T. Chile Garlic Sauce
1 teaspoon fish sauce (I didn't use this)
1 cup chopped fresh cilantro
1/3 cup chopped peanuts
1 head of Boston Lettuce or butter lettuce
Chop onions and set aside. Peel ginger root, then grate with the large side of a cheese grater, and chop garlic. Heat the oil in a non-stick skillet, add onions and saute about 2 minutes, then add garlic and ginger root and saute about 1 minute longer.
Add ground turkey to skillet and break apart and spread out with turner, then add soy sauce, chili garlic sauce, and fish sauce. Cook until the turkey is brown and crumbling apart, and the sauce is slightly reduced, about 5 minutes. I browned the meat first and then added the soy sauce, and chili garlic sauce.
While turkey cooks, wash and chop fresh cilantro to make 1 cup. Remove the core end from lettuce, separate leaves, and wash in salad spinner and spin dry. Chop peanuts and put in a small bowl to serve at the table.
When turkey is done, add chopped cilantro and cook 1-2 minutes more. Serve filling and lettuce leaves in separate bowls, with chopped peanuts in another small bowl. Each person takes a lettuce leaf, fills with desired amount of turkey mixture, adds chopped peanuts, and then eats the mixture from the lettuce cup. She folds the lettuce cup over when she eats it, so it's kind of taco-shaped, but some people like to wrap the lettuce clear around the filling.