I (Lisa) rarely get the chance to be a “lady who lunches”, what with a full-time job (and that luxurious 30 minute teacher “lunch hour”), busy kids, and an even busier husband. But, once or twice a year I get to hang out with my oldest and dearest friend, Allison.We met when we were both 18 and freshmen in College.
Back then we were hitting the carbs in the cafeteria (“French fries and mashed potatoes for lunch?
Yes, please!”) and lovin’ every minute of it!
Recently we had the chance to escape our homes (hers in Wisconsin, mine in Indiana) and meet up in Chicagoland to become “Ladies who Lunch” for an afternoon.While I have to say that catching up with Allison is among my most favorite things in the world, that day in the Cheesecake Factory, Mushroom Lettuce Wraps became another!I ordered them on a whim and could not believe how great they were!When I got home from our all too brief reunion, I immediately Googled “Mushroom Lettuce Wraps” and found a few recipes.As usual, I took what I liked from each, added my own ideas, and came up with this.Believe it or not, my teenage girls are in love with these and we always polish them off in one sitting!
Crazy Delicious Asian Turkey Lettuce Wraps
- 8 oz. chopped mushrooms (I use portabella and really chop ‘em)
- 1 lb. ground turkey
- 1 cup grated carrot
- 2 tsp. fresh grated ginger (I usually use a little less than 1 tsp. dried because I usually don’t have fresh)
- 3 cloves minced garlic
- 2 Tbsp. Hoisin sauce
- 4 Tbsp. soy sauce
- 4 Tbsp. rice vinegar
Optional ingredients I don’t usually add:
- 1 tbsp. chopped chives
- 1 tsp. cilantro
- 1 can chopped water chestnuts (I like them in this, my kids don’t)
Brown the turkey and remove from pan. Sautee mushrooms, ginger, and garlic until mushroom liquid has evaporated. Add carrot. Combine turkey and mushroom mixture then add in the sauces. Reduce the heat and simmer about 5 minutes. Serve with romaine lettuce leaves.
Note: the original recipe didn’t have the turkey and the sauce was 1/2 of what I have put here.
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