Asian Lettuce Cups

Name: Asian Lettuce Cups
Ingredients: 1 tablespoon canola oil, divided; 2 cups coarsely chopped shiitake mushroom caps (about 5 ounces); 13 ounces ground turkey; 1/2 teaspoon minced garlic; 1/2 teaspoon minced peeled fresh ginger; 2/3 cup thinly sliced green onions (about 4); 1 (8-ounce) can sliced water chestnuts, drained and coarsely chopped; 8 Boston lettuce leaves; 2 tablespoons hoisin sauce; 4 teaspoons lower-sodium soy sauce; 2 teaspoons rice vinegar; 1 1/4 teaspoons Sriracha (hot chile sauce, such as Huy Fong); 1/8 teaspoon salt

13 ingredients

2 steps

Ingredients

1 tablespoon canola oil, divided
2 cups coarsely chopped shiitake mushroom caps (about 5 ounces)
13 ounces ground turkey
1/2 teaspoon minced garlic
1/2 teaspoon minced peeled fresh ginger
2/3 cup thinly sliced green onions (about 4)
1 (8-ounce) can sliced water chestnuts, drained and coarsely chopped
8 Boston lettuce leaves
2 tablespoons hoisin sauce
4 teaspoons lower-sodium soy sauce
2 teaspoons rice vinegar
1 1/4 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
1/8 teaspoon salt

Directions

1

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add mushrooms; saute 5 minutes or until tender, stirring occasionally. Place mushrooms in a large bowl. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add turkey, garlic, and ginger to pan; cook 6 minutes or until turkey is browned, stirring to crumble. Add turkey mixture, onions, and water chestnuts to mushrooms in bowl; stir well.
2

Spoon 1/2 cup turkey mixture into each lettuce leaf. Combine hoisin, soy sauce, rice vinegar, Sriracha, and salt in a small bowl, stirring with a whisk. Serve sauce with lettuce cups.