Thai Turkey Lettuce Cups With Spicy Sriracha Sauce
Here is what you will need for the lettuce cups:
12 ounces ground turkey
2 to 3 tsp of vegetable oil
8 ounces mushrooms chopped, baby bella or button
3 scallions chopped, plus more for topping if you like
3 cloves garlic, or less if not a big garlic fan
6 ounce can water chestnuts, chopped
¼ cup soy sauce
1 TBS brown sugar
1 TBS rice vinegar
one head bib lettuce (also called Boston lettuce)
Here is what you will need for the sauce:
3 TBS soy sauce
1 TBS honey
1 TBS Dijon mustard
1 TBS Sriracha sauce or other hot sauce
2 TBS Rice wine vinegar
For toppings you can use grated carrots, bean sprouts, chopped fresh cilantro and chopped green onions. Use what you have or what you like.
Heat the oil in a large skillet over medium-high heat. (Don’t let it get too hot.) Brown the turkey, breaking it apart.
While turkey is browning prep your mushrooms, scallions, and water chestnuts.
Once the turkey is no longer pink, add the mushrooms, scallions and water chestnuts. Cook until mushrooms soften.
Grate in the garlic let cook until fragrant, about 1 minute.
In a small bowl mix together the ¼ cup soy sauce, brown sugar and vinegar, then pour it over the turkey mixture and cook one minute then remove from heat.
For the Sauce
In a small bowl whisk together 3 TBS soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and 2 TBS water. Omit Sriracha if you don’t like spice.
Pull apart the lettuce leaves and put on plate, along with a bowl filled with the turkey, a bowl with the sauce and any toppings you want to use.
To eat, fill lettuce with turkey, add a little sauce and top with what you like.