While this coronavirus pandemic is forcing us to eat more home cooked meals, we still try to support our local restaurants by ordering take-out. One of our favorites is the little Chinese restaurant down the street that we’ve been regulars at for years. When we get take out, we often have leftovers, but not usually enough for a second full family dinner. That’s where a dish like this one comes in handy: Asian-style Turkey Lettuce Cups. On its own, it’s a light dinner, but when you serve it as a side dish, then you’ve got a way of stretching leftovers into another dinner.
Basic Ingredients
- Hoisin sauce
- Ground turkey
- Lettuce leaves
Start by making the hoisin sauce. This is where you can customize this recipe.
Use coconut aminos in place of soy sauce and a keto sweetener such as monk fruit or erythritol to make this sauce keto friendly.
Depending on the type of peanut butter you use, it might have a separated appearance in the sauce pan but this won’t affect the taste.
Browing the ground turkey won’t take any time at all, and before you know it you’ll need to add the chopped water chestnuts and sauce, then combine it all to make the meat filling.
When ready to serve, spoon the meat filling into the leaves. Garnish with some green onion and serve.
The texture of the crisp lettuce leaves and the savory meat is amazing. I made Asian-style Turkey Lettuce Cups to stretch out the extra fried rice and spicy Szechuan shredded pork leftovers I had and it was perfect.
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Asian-Style Turkey Lettuce Cups
Equipment
- Skillet
Ingredients
Hoisin Sauce
- 1/2 cup soy sauce use coconut aminos to make keto friendly
- 1/4 cup natural peanut butter
- 4 cloves garlic, minced
- 2 teaspoon Sriracha sauce
- 4 teaspoon sesame oil
- 4 teaspoon regular rice wine vinegar not "seasoned"
- 1 teaspoon garlic powder
- 2 teaspoon brown sugar use Swerve or monkfruit to make keto friendly
Turkey Meat Filling
- 1 tablespoon extra virgin olive oil
- 2 pounds ground turkey
- 2 tablespoons onion powder
- kosher salt and cracked pepper, to taste
- 8 ounces canned water chestnuts, chopped
- 2 green onions, chopped divided
- 2 heads romaine leaves, trimmed, washed and dried
Instructions
- In a small, 1.5-quart sauce pan, combine all ingredients for hoisin sauce. Heat over medium heat and stir until well combined. Set aside.
- In a skillet over medium high heat, add olive oil then add turkey meat and season with the onion powder, salt and pepper.
- Cook until browned, using a spatula to make sure meat is crumbly. Drain excess fat if needed.
- Add the hoisin sauce, water chestnuts, and some of the green onions (set a bit aside for topping). Cook for 1-2 mintues more.
- Fill the romaine leaves, top with green onions if desired, and serve.
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