Asian Lettuce Wraps. {winner!}

photo source

Asian Lettuce Wraps from Michelle:

(from Mels Kitchen Cafe who adapted it from Our Best Bites)

yield 6-8 servings

2 tsp vegetable oil

4 cloves garlic, minced

1 Tbsp fresh minced ginger

1 1/2 lbs ground turkey (Michelle used 1 pkg which was 1.25 lbs)

1 cup minced mushrooms (Michelle used white button mushrooms and shiitake mushrooms)

1/4 tsp salt

1 8 oz. can water chestnuts, minced

1/2 cup minced green onions

1/4 cup soy sauce

2 tsp sesame oil

1 lemon, zested, then juiced

1 tsp hot sauce

1/3 cup chopped cilantro

1 head of iceburg lettuce

*dipping sauce recipe to follow

Heat vegetable oil in a large skillet over medium heat. When the oil is hot add minced garlic and ginger. Saute for a minute just until fragrant and then add in the ground chicken, minced mushrooms and salt. Cook until turkey or chicken is cooked through.

Add in the water chestnuts and green onions. Cook for a few minutes. Add in the soy sauce, sesame oil, juice and zest from the lemon, and hot sauce. When everything is cooked through, remove from heat and stir in the cilantro.

To serve, carefully separate the whole leaves from the lettuce. Wash the lettuce leaves and wrap them in paper towels and put them in the refrigerator so they are cold and crisp when serving. Spoon filling onto the lettuce leaf and then roll it up and serve with dipping sauce below- or any other favorite Asian dipping sauce.

Lettuce Wrap Dipping Sauce (We just use Ponzu for dipping sauce)

1/4 cup soy sauce

1/8 cup seasoned rice vinegar

1 Tbsp fresh minced ginger

2 Tbsp chopped green onions

Combine all ingredients and serve with lettuce wraps.