Asian Turkey Lettuce Wraps
The Game Plan
MINCE THE VEGGIES: Vegetables may all be minced by hand; however it's easier to use a food processor (FP) if you have one. Process in this order: 1. mince the garlic and ginger together in FP; 2. chop the carrots into 1" chunks and add them to FP and process until minced; 3. remove garlic/ginger/carrots to separate bowl; 4. chop green onions into 2" pieces and add with bamboo shoots and water chestnuts to FP; process until minced.
COOKING INSTRUCTIONS: Add canola oil to skillet and heat on stove-top on med-high heat. Add turkey, cook until browned with no pink remaining; break apart chunks with spatula as turkey browns. Add minced veggies (garlic, ginger, carrots, onions, bamboo shoots, water chestnuts) and cook 5-10 min., until tender. In separate bowl, whisk together hoisin sauce, soy sauce, sherry, sesame oil, and chili sauce; add to turkey mixture. Stir and cook until heated through, approx. 5 minutes.
TO SERVE: Spoon rice and turkey mixture into a lettuce leaf. Add toppings, if desired. Roll the lettuce leaf and eat.TO FREEZE: Add turkey mixture to ziploc freezer bags - 2 cups of turkey mix per quart size bag. Flatten the bag, press out as much air as possible, and seal. Put in the freezer on a tray to keep it flat. Once frozen, remove from tray and stack bags in your freezer. May be frozen for several months. Reheats quickly in microwave.FOR APPETIZERS: Use endive instead of lettuce. Fill leaves with turkey mixture and arrange on platter.