Asian Lettuce Wraps (Turkey or vegan)

15 servings
lettuce, butter
4.0 head(s)
turkey, ground
3.0 pound(s)
onion, yellow
3.0 whole
bell pepper, red
1.0 whole
bell pepper, yellow
1.0 whole
garlic, cloves
6.0 whole
soy sauce
3.0 tablespoon(s)
hoisin sauce
3.0 tablespoon(s)
ginger, pickled
1.0 jar(s)
vinegar, rice wine seasoned
3.0 tablespoon(s)
water chestnuts
24.0 ounce(s)
scallions, bunches
3.0 bunch(es)
oil, sesame
2.0 tablespoon(s)
0.25 bottle(s)
1.0 bunch(es)
mushrooms, portobello
3.0 whole
nuts, walnuts
8.0 ounce(s)

Dietary Restrictions

Recipe Instructions

This recipe is a meat one with a vegan one.
1) Rinse whole lettuce leaves and pat dry, being careful not to tear them. Set aside
2) In a medium skillet over high heat, brown turkey in oil, stirring often and reduce to medium heat.
3) Drain meat and set aside. Cook onion in same pan, stirring frequently.
4) Add garlic, soy sauce, hoisin, ginger, vinegar and a dash or two of siracha to onions. Stir in water chestnuts, green onions, sesame oil and cook until onions wilt just about 2 minutes.
*5) For vegan version, sauce onion, chopped mushrooms, and walnuts with the above condiments.
1/4 cup soy
1/4 cup Rice wine vinegar
4 tsp. sesame oil
3 Tbs. Sriracha
dash of sugar
top with chopped green onions