Cashmere Apron

asian lettuce wraps


2 Tbsp. peanut oil or olive oil
1 large onion, chopped small
2 garlic cloves, minced
2 pounds ground turkey
1/2 cup Asian peanut sauce (we use Bangkok Padang Peanut Sauce)
1-1/2 Tb hoisin sauce (we use Hokan)
2 Tb soy sauce
Juice of 1/2 a lime
1 seeded and minced jalapeño pepper
1 can rinsed and drained water chestnuts, chopped small
1/4 cup chopped fresh cilantro
Salt and pepper to taste
12 large iceberg lettuce leaves
1 cup julienned carrot
1/2 cup chopped salted peanuts
1 cup bean sprouts
1 cup Hot House cucumber peeled, seeded and diced

Optional dipping sauces:
Maggi’s Sweet Chili Sauce
Sirancha Hot Chili Sauce

Heat the peanut oil in a large heavy skillet over med-high heat.  Sauté the onion and garlic in the hot oil for 3 minutes or until the onion begins to brown.  Add the turkey and sauté for 7 minutes or until brown and crumbly; drain.  Stir in the peanut sauce, hoisin sauce, 1 Tbsp. soy sauce, lime juice and jalapeño chile.  Add the water chestnuts and chopped fresh cilantro.

Cook this mixture until heated through, stirring frequently. This can be prepared and then heated back up before serving.  Serve the turkey mixture in cool crisp iceberg lettuce cups with the carrots, cucumbers, bean sprouts, and peanuts. 12 servings



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