Ingredients
Sauce
1 tsp canola oil
1 T minced shallot
1/3 cup water
2 T creamy peanut butter
3-4 T hoisin sauce
1/8 tsp crushed red pepper
1 T fresh lime juice
Filling
1 pound ground turkey
1 T dark sesame oil
6 green onions diced
1/2 cup plus 2 T chopped cilantro
3 T soy sauce
1 tsp fresher graded ginger
2 tsp sugar
1/2 tsp – 1 T sirracha hot chile sauce (the more you add the spicier it is)
1 cup matchstick cut cucumber
1 cup matchstick cut carrot
1-2 cups brown rice (cook with chicken or beef stock 2 to 1, first layer of lettuce wrap)
Bibb or Boston lettuce leaves
Brown Rice
1. In a sauce pan pour chicken or beef stock into the pot
2. Bring liquid to a boil and add the brown rice
***TIP: when cooking rice it is a two to one ratio; (2)liquid to (1)rice
3. If confused just read the back of instructions on the rice container, it’s very helpful
4. Add rice to the boiling liquid and stir
5. Reduce heat to medium low and cover with a lid so the rice steams
6. If the rice ever seems to get too dry before its done cooking feel free to add more stock or just water, about 1/4 of a cup when you add liquid
7. Then cover with lid to continue the steaming process.
Sauce
1. In a sauce pan over medium heat add oil and shallots
2. Sauté shallots for 2 minutes and add water, creamy peanut butter, hoisin sauce, crushed red pepper flake and bring to a boil for one minute
3. Remove from heat and whisk in lime juice
Filling
1. In a frying pan over medium heat add dark sesame oil and swirl to coat the pan.
2. Add half the chopped green onion and sauté for about one minute
3. Add ground turkey, cook until browned
4. Add cilantro, soy sauce, ginger, sugar, sriracha chile sauce and sauté for 1-2 minutes
5. Remove turkey mixture from heat and add cucumber, carrot, green onion, and cilantro
6. Fill lettuce leaves with brown rice, turkey mixture, and top with the sauce
7. Enjoy!!!
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