Asian Lettuce Cups

Photo: John Autry; Styling: Mindi Shapiro

Yield:

4 servings (serving size: 2 filled lettuce cups and about 1 tablespoon hoisin sauce mixture)

Recipe from

Recipe Time

Total: 28 Minutes

Nutritional Information

Calories 247
Fat 13.1 g
Satfat 2.6 g
Monofat 5 g
Polyfat 3 g
Protein 18.8 g
Carbohydrate 12.5 g
Fiber 3.1 g
Cholesterol 75 mg
Iron 2.6 mg
Sodium 506 mg
Calcium 37 mg

Ingredients

1 tablespoon canola oil, divided
2 cups coarsely chopped shiitake mushroom caps (about 5 ounces)
13 ounces ground turkey
1/2 teaspoon minced garlic
1/2 teaspoon minced peeled fresh ginger
2/3 cup thinly sliced green onions (about 4)
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

Preparation

1. 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.

2. 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.

Note:

Amy Sokol, San Antonio,

August 2010