Asian Turkey Lettuce Cups
Ingredients
- 1 Tablespoon unrefined cold-pressed extra-virgin olive oil
- 1 pound ground turkey white meat, dark meat or a combination, I prefer Foster Farms Organic
- 2 cloves garlic minced
- 1 onion finely diced
- 2 stalks celery diced
- ¼ cup hoisin sauce
- 2 Tablespoons good quality shoyu or GF tamari use coconut aminos for a soy-free option
- 1 Tablespoon unseasoned rice wine vinegar
- 1 Tablespoon finely grated fresh ginger
- ¼ teaspoon crushed red pepper flakes
- 2 green onions thinly sliced
- 1/3 cup toasted and salted chopped cashews optional
- Sea salt and freshly ground black pepper to taste
- 1 head butter lettuce
- fresh cilantro leaves and/or julienned carrots for garnish if desired
Instructions
- Heat olive oil in a large skillet over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to break up the turkey as it cooks; drain excess fat.
- Stir in garlic, onion, celery, hoisin sauce, soy sauce, rice wine vinegar, ginger, and crushed red pepper until onions have become translucent, about 1-2 minutes. Stir in cashews and green onions and cook until onions are tender, about 1-2 minutes; season with salt and pepper to taste.
- To serve, spoon several tablespoons of the turkey mixture into the center of a lettuce leaf, taco-style. Garnish with cilantro leaves and/or carrots if desired.