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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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