1 (8-ounce) can sliced water chestnuts, drained and coarsely chopped
8 Boston lettuce leaves
2 tablespoons hoisin sauce
4 teaspoons lower-sodium soy sauce
2 teaspoons rice vinegar
1 1/4 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
1/8 teaspoon salt
How to Make It
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add mushrooms; sauté 5 minutes or until tender, stirring occasionally. Place mushrooms in a large bowl. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add turkey, garlic, and ginger to pan; cook 6 minutes or until turkey is browned, stirring to crumble. Add turkey mixture, onions, and water chestnuts to mushrooms in bowl; stir well.
Spoon 1/2 cup turkey mixture into each lettuce leaf. Combine hoisin, soy sauce, rice vinegar, Sriracha, and salt in a small bowl, stirring with a whisk. Serve sauce with lettuce cups.
This is one of my family's favorite recipes. I make it about once a month and one of my daughters requested it for her birthday dinner. To serve 6, I use a 20 oz. package of ground turkey, double all of the veggies and the sauce and add 1/2 a package of coleslaw toward the end for extra crunch. I substitute about a teaspoon of chili garlic sauce for the sriracha in the doubled sauce and the heat level is perfect for us. I serve it with Filipino garlic rice (brown rice, lots of garlic, scrambled eggs, and soy sauce stir fried in canola oil). It is a delicious meal that we all love!
These were amazing!!! The sauce is so flavourful and the best part but I stuck with the half tablespoon on each cup. Other reviews say the meat it bland but it's suppose to be or or you would have too many contrasting flavors. There are higher calorie recipes out there for lettuce cups so perhaps those might suit them better. For 2 lettuce cups under 300 calories is great for dinner. Or add half a cup of brown rice as a side dish (109 calories) if you need more food.
Excellent with a few changes. Turkey mixture was unbelievably bland by itself, but I added some soy sauce and a bit Sriracha to it and it was much better. Adding some of the sauce would be great too, but I wasn't sure how my kids would like the sauce, so I didn't. Next time I probably will. I also used a lot more garlic and ginger than called for also. I will use a lot more onion and mushroom next time too. But it is a great idea for a light and healthy summer meal and my family all liked it, which is almost a miracle at our house.
One of my favorite go-to dishes for company! I usually double the sauce (the turkey mixture is pretty bland). If you have kids or folks with sensitive stomachs, you can leave out the sriracha for a tasty alternative!
My husband and I found these to be delicious IF you mix the sauce in with the turkey and veggies before serving. The turkey mixture is pretty flavorless without the sauce. I'll definitely make this again! Next time, I'm going to use more mushrooms and water chestnuts so the mixture will be more crunchy and not so meat-heavy.
Wow, a great dish and so refreshing. It was a 100 degree plus day and I was looking for a lighter meal. These fit the bill. They were prepared per the recipe. The way my family loved these they serve 4 not 6. This will be in our rotation.
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