i did get to initiate my kitchen tonight by making lettuce wraps found a great recipe on cooking light... quick, easy, tasty, and healthy!! made some modifications with preparations (see below). i added about 1/2 of a regular onion and some cooking wine to deepen the flavor. also used thai satay sauce instead of peanut butter (haha, need to save my precious PB for sandwiches and frozen bananas!! :D) and it worked out great. highly recommend this recipe for all those pfchang/ pei wei fans out there!
Crispy Ginger-and-Garlic Asian Turkey Lettuce Wraps
Ingredients
1 (20-ounce) package lean ground turkey
1 cup chopped shiitake mushrooms (i just used regular mushrooms since i live in SA)
1 (8-ounce) can water chestnuts, drained and chopped
3 garlic cloves, minced
2 tablespoons minced fresh ginger (i definitely put more... but i like gingery stuff)
1/3 cup teriyaki sauce
3 tablespoons creamy peanut butter
1 tablespoon sesame oil
1 tablespoon rice vinegar
1/4 cup hoisin sauce
1/2 cup sliced green onions
1 head iceberg lettuce, separated into leaves
Preparation (modified by me... follow at your own risk!)
1. Cook turkey in skillet about 5 minutes, stirring until turkey crumbles and is no longer pink. (I added a bit of the ginger and onions here and some wine). Remove meat.
2. In same skillet, add onions, ginger, garlic, and all the sauces and cook, stirring constantly for a few minutes. Add mushrooms and water chestnuts to the mix. Stir a few more minutes.
3. Then add turkey back in and mix well! Cover and cook for a few minutes on med-low heat. Uncover and stir again.
4. Serve on lettuce leaves. And if you want to really impress, serve on a bed of vermicelli.
Okay, enjoy the recipe folks! Time for me to estudiar EKGs... tears in heaven. :(
