These Asian Turkey Lettuce Wraps are the perfect example of that. Baby Charlie is the newest addition to our friends Mike and Maggie's little family (remember the Cookies & Milk shower?). I love the practice of bringing families with new babies food, and took it a step further with this meal. I carted over the ingredients for this dish and made it in their kitchen, so they got a freshly made meal that didn't require them lifting a finger. To be fair, Ryan and Mike got stuck with clean up duties, because I may or may not have been too busy cuddling a certain adorable newborn!
One Year Ago: Loaded Baked Potato Dip
Two Years Ago: Whole Chicken on the Grill
Asian Turkey Lettuce Wraps
slightly adapted from Food Network
-1 lb ground turkey
-2 tsp vegetable oil
-8 oz button mushrooms, chopped
-6 scallions, chopped
-2 cloves garlic, minced
-1 (6 oz) can water chestnuts, chopped
-1/4 cup soy sauce
-1 tbsp brown sugar
-1 tbsp rice wine vinegar
for the drizzling sauce-
-3 tbsp soy sauce
-2 tbsp rice wine vinegar
-1 tbsp honey
-1 tbsp Dijon mustard
-1 tbsp Sriracha sauce
-1/2 tsp sesame oil
-about 12 large iceberg lettuce leaves, cleaned and dry
-chopped fresh cilantro
1. To make the filling, brown the turkey in the oil in a large pan over medium-high heat, until no longer pink. Add the mushrooms, scallions, garlic, and water chestnuts, cooking until mushrooms are soft.
2. In a small bowl, combine the soy sauce, brown sugar, and rice wine vinegar. Pour over the turkey and cook for one minute. Remove the mixture from the heat and set aside.
3. To make the drizzling sauce, whisk together all of the sauce ingredients in a small bowl. Add 1/4 cup water and stir to combine.
4. Serve the turkey mixture with the lettuce leaves. Spoon filling into lettuce and top with desired ingredients. Finish with a drizzle of sauce.