Ground Turkey Thai Lettuce Wraps Food

TURKEY LETTUCE WRAPS

Steps:

• For the filling: Brown the turkey in the oil in a large saute pan over medium-high heat until no longer pink. Add the mushrooms, scallions, garlic and water chestnuts, and cook until the mushrooms soften. In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the turkey mixture and cook 1 minute. Remove from the heat.
• For the drizzling sauce: In a small bowl, whisk together the soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and 1/4 cup water.
• Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.

THAI TURKEY LETTUCE WRAPS

Steps:

• MAKE THE FILLING: Heat the oil in a large skillet over medium-high heat. Add the garlic, ginger, scallion whites, and seafood seasoning. Cook until the vegetables start to brown, about 5 minutes. Add the turkey and cook, breaking up with a wooden spoon, until golden, about 5 minutes. Stir in the fish sauce and scallion greens and cook until the liquid is almost completely absorbed, about 5 minutes. Stir in the pineapple, cilantro, and lime juice. Remove from the heat.
• SERVE: Spoon the filling over the hot cooked rice and serve with lime wedges and lettuce leaves to make lettuce wraps.

GROUND TURKEY LETTUCE WRAPS

Steps:

• Heat olive oil in a pan over medium-high heat. Add onion and soy sauce; cook until tender, about 5 minutes. Stir in garlic; cook until fragrant, about 1 minute. Add turkey and cook, breaking into smaller pieces, until no longer pink, about 5 minutes.
• Make the sauce by whisking soy sauce, rice vinegar, brown sugar, sesame oil, red pepper flakes, and ginger together in a small bowl. Pour over turkey mixture and simmer until slightly reduced, 2 to 3 minutes.

THAI TURKEY LETTUCE WRAPS

Steps:

• In 10-inch nonstick skillet, cook turkey over medium-high heat, stirring frequently, until thoroughly cooked; drain and return to skillet. Stir in green onions, cilantro, mint, lime juice, fish sauce, peanut butter, chile paste, sugar and red pepper flakes. Cook 3 to 4 minutes longer or until hot.
• To serve, spoon 2 heaping tablespoons turkey mixture, 2 tablespoons carrots and 1 teaspoon peanuts onto each lettuce leaf; wrap around filling. Serve warm.

GROUND TURKEY LETTUCE WRAPS

Steps:

• Rinse lettuce leaves and pat dry. Set aside.
• Brown ground turkey in the oil in a medium skillet over high heat, stirring often. Drain excess liquid. Add cornstarch mixture; mix in well. Continue cooking, over med heat.
• Add chopped onion.
• Add garlic, soy sauce, hoisin sauce, ginger, wine vinegar, and chili sauce.
• Add water chestnuts, green onions, and sesame oil.
• Continue cooking until onions are transluscent in appearance (about 2 minutes or so).
• Arrange lettuce leaves around the outer edge of a large serving platter and place the meat mixture in a separate container in the center.
• To serve, allow each person to spoon 2 portions of meat onto a lettuce leaf ... wrapping the lettuce around the mixture like a burrito.

THAI TURKEY LETTUCE WRAPS

Steps:

• Toast sesame seeds in a low oven until lightly browned and set aside in a custard cup.
• Finely chop cilantro and set aside in another custard cup.
• After rinsing and trimming green onions, coursely chop both whites and greens.
• Combine onions, lime juice, soy sauce, sugar and cayenne into medium bowl and set aside.
• Rinse and dry lettuce leaves.
• Put ground turkey into a pot and cover with several inches of water.
• Bring to a boil, chopping turkey into crumbles as the water heats.
• Cook about 5 minutes or until turkey is done.
• Drain all water from turkey (I use a colander).
• Stir turkey into other ingredients in medium bowl and combine well.
• To serve: put cilantro, sesame seeds, meat mixture, and lettuce leaves on the table where each person can assemblehis/her "wrap".

HOISIN TURKEY LETTUCE WRAPS

Steps:

• In a large skillet, cook and crumble turkey with vegetables in sesame oil over medium-high heat until turkey is no longer pink, 8-10 minutes, breaking up turkey into crumbles. Stir in hoisin sauce, vinegar, soy sauce, ginger and garlic; cook and stir over medium heat until sauce is slightly thickened, about 5 minutes. Serve in lettuce leaves.