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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is an amalgamation I created from several recipes, and is absolutely delicious. Feel free to adjust meat and veggies according to your taste. Serves 6 as an appetizer, 3 if prepared as a main course. Thank you to Lavendar Lynn for putting this in her best of 2010 cookbook! Ingredients:
3 tablespoons hoisin sauce |
1 1/2 tablespoons sweet chili sauce |
2 teaspoons sesame oil |
1 tablespoon sherry wine |
2 tablespoons rice vinegar |
1/2 lime, juice of |
3 tablespoons oyster sauce |
1/2-1 lb ground turkey, very lean or 1/2-1 lb veggie crumbles |
2 garlic cloves, minced |
1/2 tablespoon fresh ginger, finely chopped |
12 fresh shiitake mushrooms, chopped |
1 red bell pepper, finely diced |
1 (8 ounce) can sliced water chestnuts, drained and chopped |
3 scallions, sliced |
1 head butter lettuce or 1 head bibb lettuce, washed, leaves separated |
cilantro (optional) |
basil (optional) |
lime wedge (optional) |
Directions:
1. Mix sauce ingredients together and set aside.
2. Cook meat until done. Add garlic and ginger and saute for about a minute.
3. Add mushrooms, bell pepper, water chestnuts and scallions and continue to stir fry another minute or two.
4. Add sauce to meat and vegetables and toss to coat.
5. Serve meat on a platter, along with lettuce leaves, and optional herbs and lime wedges for squeezing. Enjoy!
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