Turkey Lettuce Wraps

Undoubtedly the best thing P.F. Chang's has ever done for the American public is introduce them to lettuce wraps. These are better than Chang’s, IMHO. Turkey makes a leaner alternative to chicken and the sauce is so simple and addictive.

Serves 4.

·      1 lb ground turkey

·      ½ lb white mushrooms-cleaned and finely chopped

·      ½ lb scallions-thinly sliced, green and white parts separated

·      ½ cup water chestnuts- finely chopped

·      1 large piece of fresh ginger-peeled and minced

·      4 cloves of garlic-minced

·      3 tablespoons sriracha

·      3 tablespoons hoisin sauce

·      2 tablespoons soy sauce

·      2 tablespoons rice wine vinegar

·      2 tablespoons honey

·      2 tablespoons vegetable oil

·      2 tablespoons sesame oil

·      1 head butter lettuce-leaves separated

Optional

·      cilantro

·      freshly ground peanuts

·      sriracha

1.     In a bowl, combine 2 tablespoons ginger, 2 tablespoons garlic, sriracha, hoisin, soy, rice wine vinegar, honey and vegetable oil. Stir to create a sauce.

2.     Add sesame oil to a pan and bring to medium high heat.

3.     To the pan, add ground turkey, mushrooms and two tablespoons of the sauce. Cook 2 minutes.

4.     Add scallion whites and remaining ginger and garlic to the pan. Cook until aromatic, about 1 minute.

5.     Once the turkey has browned, add water chestnuts and remaining sauce. Stir to combine and cook until sauce has reduced, about 4 minutes.

6.     Stir in the scallion greens.

7.     Serve warm with lettuce leaves and garnish with cilantro, peanuts and sriracha.