Spring has… well… it hasn’t quite sprung yet, as I glance out the window to see New England flurries. Sigh. Whenever it does come, I sure am ready for it (I think we all are!). I’m craving fresh flavors and lots of sunshine, and getting a cute little bistro table for our new patio, for eating dinners al fresco sipping a cold glass of white. These Asian Turkey Lettuce Cups have been on my repertoire for some time now, and though they look fancy, they’re incredibly simple to make on a weeknight. With the fresh crunchy lettuce and picnic vibe (they’re good hot or cold!) I thought it was only fitting to share them in the context of warmer weather. I mean it is coming… I hope! If you’re fortunate enough to enjoy warmer weather now, make these for a patio night, will you? If you’re in New England, for now maybe enjoy these inside, with some hot sake, perhaps, dreaming of cherry blossoms in Japan in lieu of the snow covered tulip buds that line the walkways. In any case, Happy Spring!
Asian Turkey Lettuce Cups
1 tbsp sesame oil
1 lb ground turkey
1 cup chopped mushrooms
1 tsp fresh grated ginger
1 clove minced garlic
1/4 cup sliced green onions
1/4 cup shredded carrots
1/4 cup shredded red cabbage
1 tbsp coconut aminos
1 tbsp rice vinegar
1 tsp worcestershire or hoisin sauce
sea salt to taste
1 head of boston or bibb lettuce, broken into cups
toasted sesame seeds and cilantro to top
1. Heat sesame oil over medium heat. Add ground turkey, season with sea salt and cook until almost done.
2. Stir in mushrooms, ginger, garlic and green onions.
3. Stir in carrots, cabbage and seasonings (tamari, rice vinegar and worcestershire). Cover and let cook until vegetables are softened. Taste for seasoning, adding sea salt and worcestershire as needed.
4. Divide mixture between lettuce cups and top with sesame seeds and cilantro.Print