Ingredients: |
Ingredients: 1 1/2 cups prepared brown rice
2 teaspoons wok oil *
1.25 pounds lean ground turkey
3/4 cup sliced scallions
1/4 cup bottled peanut sauce & 1/4 cup low-sodium soy sauce
6 tablespoons peanut sauce, 2 tablespoons low-sodium soy sauce, 2 tablespoons lime juice
2 tablespoon fresh garlic, minced
2 tablespoon fresh ginger, minced
1 small can water chestnuts, drained and chopped
1 tablespoon fresh lime juice
1 tablespoon water
12 large whole leaves from 2 heads Boston lettuce (can use iceberg instead or tortillas)
2 cups thinly sliced cucumber
1 cup thinly shredded carrots
1/2 cup cilantro sprigs
garnish: lime wedges, 1/2 cup chopped peanuts, if desired
* The brand I buy is House of Tsang.
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Directions: |
Directions:Cook rice as package directs. Let stand, covered, while preparing remaining ingredients.
Heat oil in a large non-stick skillet over a medium-high heat. Add turkey and breaking up meat with a wooden spoon, cook 5 to 6 minutes. Add 1/4 cup scallions, minced garlic, and minced ginger. Continue to cook turkey until cooked through.
Cook 2 minutes more; stir in rice, 1/4 peanut sauce, and 1/4 cup soy sauce. Remove from heat.
To make dipping sauce: Mix remaining 3 Tbsp. peanut sauce, 1 Tbsp. low-sodium soy sauce, the lime juice, and 1 Tbsp. water in a small bowl.
To serve: Arrange turkey, lettuce leaves, cucumber, carrot, remaining sliced scallions, and the cilantro on a large serving platter. Garnish with lime wedges, and top with chopped peanuts, if desired.
To eat: Open a lettuce leaf, spoon on some turkey and any of the vegetables. Wrap leaf around filling; spoon on some sauce, a squeeze of lime, and chopped peanuts, if desired. |
This recipe for Lettuce Wraps is from