Detox Monday

If you’re like me, when you think of lettuce wraps, you think of P.F. Chang’s, the restaurant chain that popularized this dish.

I have fond memories of eating at the Asian restaurant when I was in college. My friends and I would make a night out of driving to the Plaza in Kansas City from Lawrence, Kansas to shop and eat a good dinner at P.F. Chang’s. Since I was a vegetarian at the time, I’d order the Vegetarian Lettuce Wraps made with tofu; I thought they were the best thing since sliced bread. From the sauce to the filling, the execution was flawless.

Now it’s been several years since I’ve been to P.F. Chang’s to eat lettuce wraps, but that doesn’t mean I have to go without all together. Tonight I made Turkey Lettuce Wraps that undoubtedly rivaled the ones from my college days. This low-carb dinner is packed with mushrooms, carrots and water chestnuts, and a spicy drizzling sauce that makes the meal. 




Turkey Lettuce Wraps

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

What You Need

  • 12 ounces ground turkey
  • 2 teaspoons vegetable oil
  • 8 ounces white mushrooms, chopped
  • 1/2 cup of shredded carrots
  • 3 scallions, chopped
  • 2 cloves garlic, minced
  • One 6-ounce can water chestnuts, chopped
  • 1/4 cup soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice wine vinegar
  • 8 to 12 large Boston lettuce leaves, cleaned and dry
  • Bean sprouts and cilantro for serving (optional)
  • Drizzling Sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard or spicy mustard
  • 1 tablespoon Sriracha sauce
  • 1/2 teaspoon sesame oil
  • 1/4 cup of water

What To Do

  1. For the filling: Brown the turkey in the oil in a large saute pan over medium-high heat until no longer pink. Add the mushrooms, scallions, garlic and water chestnuts, and cook until the mushrooms soften.
  2. In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the turkey mixture and cook 1 minute. Remove from the heat.
  3. For the drizzling sauce: In a small bowl, whisk together the soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and 1/4 cup water.
  4. Serve the turkey mixture with the lettuce leaves, drizzling sauce and bean sprouts for lettuce wrap assembly.

Notes

Source: foodnetwork.com

http://glorioffood.com/2012/04/30/detox-monday-13/

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