Asian Lettuce Cups

By dwoods

Ingredients

• 1 1/2 Tbsp. canola oil, divided
• 3 c. coarsely chooped shitake mushroom caps ( about 1/2 pound)
• 1 1/4 pounds ground turkey
• 1/2 tsp. minced garlic
• 1/2 tsp. minced peeled fresh ginger
• 1 c. thinly sliced green onions (about 4)
• 1 (8 oz.) can sliced water chestnuts, drained and coarsely chopped
• 12 Boston lettuec leaves
• 3 Tbsp. hoisin sauce
• 2 Tbsp. lower-sodium soy sauce
• 1 Tbsp. rice vinegar
• 2 tsp. Sriracha (hot chile sauce , such as Huy Fong)
• 1/4 tsp. salt

Details

Servings 6

Preparation

Step 1

Heat 1 tbsp. oil in a large nonstick skillet over medium heat.Add mushrooms; saute 5 minutes or until tender, stirring occassionally. Place mushrooms in a large bowl. Heat remaining 1 1/2 tsp. oil in pan over medium heat. Add turkey, garlic,and ginger to pan; cook 6 minutes or until turkey is browned, stirring to crumble. Add tukey mixture, onions and water chestnuts to mushrooms in bowl;stir well.
Spoon 1.2 c. turkey mixture into each lettuce leaf. Combine hoisin , soy sauce, rice vinegar, Sriracha, and salt in a small bowl, stirring with a wisk.
Servce sauce with lettuce cups.