I hope you enjoyed my reminiscing last time. Maybe it reminded you of what your parents or even grandparents cooked for you. Last night, I made a recipe I haven't used in awhile and was reminded how good it is. While it requires a good bit of chopping, nothing is hard and it goes together fast. The flavors are a nice blend of ginger, hoisin sauce and garlic. Try this recipe on these hot summer nights when nothing sounds good.
Ginger and Garlic Asian Lettuce Wraps
1/2 cup finely chopped carrots
1/2 cup water
1 lb ground turkey
1 cup sliced shitake or button mushrooms
1 8 oz can water chestnuts, drained and chopped
3 garlic cloves, minced
2 Tbsp. minced fresh ginger
1/3 cup teriyaki sauce
1 Tbsp. creamy peanut butter
1 Tbsp. sesame oil
1 Tbsp. rice wine vinegar
1/4 cup hoisin sauce
1/2 cup sliced green onions
1 head iceberg lettuce, separated into leaves
Cook carrots and 1/2 cup water in microwave, covered, about 2 minutes. Heat a large skillet over medium heat and cook turkey, stirring till brown and crumbled. Drain turkey and add carrots and mushrooms and next 8 ingredients. Increase heat a bit and stirring occasionally, cook 4 minutes. Add green onions and mix well. Serve mixture into lettuce wraps, roll up and eat. Don't worry if you are missing an ingredient. I left out the sesame oil and it was fine.
This is fun to eat and my kids have always liked it. Last night for a side dish, I stir fried sugar snap peas and sliced carrots in some olive oil. When nearly done, I added some garlic, cooked 2 minutes more and seasoned to taste with salt and pepper.
I always have a hard time separating the lettuce leaves without tearing them to shreds. If you have a fool proof way to do this, please share. I cut the bottom around the core and gently work the leaves free.