Asian Turkey Lettuce Wraps

Serves 2-3

Laurie

Great as an appetizer or as a light meal; serve with asian dipping sauce

ingredients

1 - 1 1/4 lbs. ground turkey
8 oz can water chestnuts
8 oz (about 2 cups) sliced mushrooms
6 scallions, white and light green part
3 Tb. soy sauce
3 Tb. rice wine vinegar
2 Tb. splenda (or 1 Tb. honey)
3 cloves of garlic, minced
2 Tb. grated fresh ginger
3 Tb. olive oil
Iceberg or leaf lettuce

Asian Dipping Sauce

Mix together:
1/4 cup water
1/4 cup splenda (or 2 Tb. honey)
2 Tb. ketchup
2 Tb. soy sauce
2 Tb. rice vinegar
2 tsp. hot chili garlic sauce (OR 1/2 tsp. tabasco)

directions

1
Chop the water chestnuts, mushrooms and scallions, either by hand or briefly in a food processor.
2
Combine soy sauce, splenda, vinegar, ginger and garlic in a small bowl.
3
Heat the oil in a large skillet over high heat. Add turkey and stir-fry, breaking it up as it cooks. When it is about half cooked, add the chopped vegetables and cook for a few more minutes until the turkey is cooked through. Stir in the seasoning mixture and cook until slightly thickened.
4
Serve by wrapping spoonfuls in a lettuce leaf and dipping in the sauce. Can also be served over cooked rice.

notes

Can be thickened by mixing 1 tsp. cornstarch in 1/4 cup cold water and adding in final minutes of cooking. For a non-low carb version, thicken with 3 Tb hoisin sauce -- Koon Chun is the best brand.

Source: Laurie