Hoisin-Glazed Turkey Meatballs

Recipe

2 tablespoons reduced-sodium Tamari or Soy Sauce
1 tablespoon toasted sesame oil
2 teaspoon finely grated fresh ginger root, preferably grated with a rasp-style grater
1 teaspoon Sambal Oelek sauce (see *ingredient note) or 1/2 teaspoon crushed red pepper
1 teaspoon sugar
1 tablespoon cornstarch
2 scallions, minced plus sliced scallion greens for garnish, divided
1/2 cup drained, finely chopped water chestnuts
1 pound lean ground turkey
1/4 cup purchased Hoisin Sauce (see *ingredient note)
2 tablespoons chopped fresh cilantro leaves (coriander)
1 tablespoon freshly squeezed lime juice
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1.Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

2.Whisk Tamari or soy sauce,
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sesame oil, ginger,
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sambal or crushed red pepper
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and sugar

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in a large bowl. Whisk in cornstarch until smooth.

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Stir in 2 minced scallions
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and water chestnuts.
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Stir in turkey until completely combined.
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3.Drop turkey mixture by rounded tablespoons onto the prepared baking sheet, gently re-shaping into ball shapes if necessary.
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Lightly coat the balls with cooking spray and transfer to the oven. Bake until the meat is cooked through, 15 to 17 minutes.
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4.Stir Hoisin sauce,
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cilantro and lime juice in a large bowl.

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Add the cooked meatballs and gently stir to coat. Sprinkle with the remaining sliced scallions and sesame seeds and serve hot.
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Here is that whole recipe for you again:

2 tablespoons reduced-sodium Tamari or Soy Sauce
1 tablespoon toasted sesame oil
2 teaspoon finely grated fresh ginger root, preferably grated with a rasp-style grater
1 teaspoon Sambal Oelek sauce (see *ingredient note) or 1/2 teaspoon crushed red pepper
1 teaspoon sugar
1 tablespoon cornstarch
2 scallions, minced plus sliced scallion greens for garnish, divided
1/2 cup drained, finely chopped water chestnuts
1 pound lean ground turkey
1/4 cup purchased Hoisin Sauce (see *ingredient note)
2 tablespoons chopped fresh cilantro leaves (coriander)
1 tablespoon freshly squeezed lime juice

1.Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

2.Whisk Tamari or soy sauce, sesame oil, ginger, sambal or crushed red pepper and sugar in a large bowl. Whisk in cornstarch until smooth. Stir in 2 minced scallions and water chestnuts. Stir in turkey until completely combined.

3.Drop turkey mixture by rounded tablespoons onto the prepared baking sheet, gently re-shaping into ball shapes if necessary. Lightly coat the balls with cooking spray and transfer to the oven. Bake until the meat is cooked through, 15 to 17 minutes.

4.Stir Hoisin sauce, cilantro and lime juice in a large bowl. Add the cooked meatballs and gently stir to coat. Sprinkle with the remaining sliced scallions and sesame seeds and serve hot.

PW’s Lettuce Wraps

One year ago: Lori’s Crawfish Etouffee

Recipe

1 pound Ground Turkey
2 Tablespoons Peanut Oil, Or Other Light Cooking Oil
1 whole Onion (small)
1 clove Garlic, Large
1 piece Fresh Ginger (1 Inch Long)
1 whole Red Pepper
1/2 cup Diced Water Chestnuts
3 Tablespoons Chinese Cooking Wine
4 Tablespoons Soy Sauce
1 Tablespoon Oyster Sauce
1 Tablespoon Peanut Chili, Or Satay, Sauce
1 Tablespoon Hoisin Sauce
1 teaspoon Sesame Oil
1 head Iceberg Lettuce
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The prep for this dish takes the longest, so get everything chopped and ready beforehand. Once you get cooking, you add ingredients fairly quickly.

Prep the veggies:
Dice the onion and red pepper. Drain and rinse the water chestnuts. Mince the garlic and the ginger. Cut out the core of the iceberg lettuce and give it a rinse. Allow the lettuce to drain, and carefully loosen the leaves.

Prep the sauce:
Mix together the soy sauce,
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oyster sauce,
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peanut chili sauce,
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hoisin sauce and the sesame oil.
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Heat a wok or large saute pan over medium-high heat. Add the peanut oil to the pan, allow it to heat up for a minute, then add the diced onion.
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Cook the onion for a few minutes. When it starts to become translucent (after 4 or 5 minutes), add the garlic and ginger.
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Stir fry for 30 seconds, then add the ground meat.
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Brown the meat,
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then add the red pepper
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and water chestnuts,
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stirring constantly.
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After another 3 or 4 minutes, add in the Chinese cooking wine.
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Allow this to sizzle and cook for about a minute, then add in the sauce. Stirring frequently, let this cook for 2 or three minutes. The sauce should thicken a bit. If it doesn’t, you can add a teaspoon or two of cornstarch.
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Serve with the iceberg lettuce: take one leaf and add a few heaping spoonfuls of the meat mixture, fold up, and enjoy!
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Hoisin Turkey Lettuce Cups

Recipe

•1-1/4 lbs. ground turkey
•1 bunch green onion chopped, white and light green parts only
•1 large garlic clove chopped
•2 tablespoons fresh ginger, peeled and chopped fine
•8oz water chestnuts, drained and cut into slivers
•1 head butter lettuce, separated into individual ‘leaf cups’
•2 teaspoons Peanut Oil
•1/4 cup Hoisin Sauce
•2 tablespoon Soy Sauce

Heat wok

Add peanut oil, ginger, garlic, turkey and stir fry until turkey is cooked through
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– about 3 minutes

Add water chestnuts & continue to stir another minute or two
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Add Hoisin
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and soy,
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mix well

Serve turkey in the leaf cups and garnish with green onions
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Wanna-be PF Chang’s Lettuce Wraps

Recipe

Ingredients for pouring sauce:

1/4 cup sugar
1/2 cup warm water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 teaspoon hot water
1 tablespoon Dijon mustard
2 cloves garlic, minced

Ingredients for stir-fry sauce:

2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Ingredients for chicken stir-fry:

2 tablespoons extra virgin olive oil
2 tablespoons sesame oil
2 boneless skinless chicken breasts, cubed to 1/2″ (doubled the recipe and did 4 chicken breasts)
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1 – 8oz can sliced water chestnuts, minced to the size of corn kernels
1/2 cup mushrooms, minced to the size of corn kernels
1/2 onion, chopped fine
3 cloves garlic, minced fine
6 large leaves of iceberg lettuce or Nappa cabbage
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To make the pouring sauce:

In a large bowl, dissolve sugar
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in 1/2 cup warm water,
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then add soy sauce,
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rice wine vinegar,
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ketchup,
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lemon juice and sesame oil.

Mix well and throw in the fridge until you’re ready to eat.

Just before serving, combine 1 teaspoons hot water with Dijon
mustard and garlic and mix in small bowl. Add to the pouring sauce, 1/2 a teaspoon at time to taste.

To make the stir-fry sauce:

Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.
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To make the chicken stir-fry:

Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute
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until mostly cooked through, about 5 minutes.

Turn the heat under the wok down to medium-high. Add another tablespoon of olive oil to the pan, wait one minute, and then add garlic, onions, water chestnuts, mushrooms,
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and the stir-fry sauce you prepared earlier.
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Stir-fry everything until the mushrooms have cooked through, about 4 minutes, and remove to a serving dish.

Serve stir-fry with iceberg lettuce or Nappa cabbage leaf wraps and top with pouring sauce.
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5 Spice Asian Turkey Lettuce Wraps

Recipe

1 lb ground lean turkey breast
1 medium red onion, chopped small
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3 garlic cloves, minced

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1 inch piece of ginger, peeled and minced
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1 carrot, chopped small
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2 tablespoons chopped water chestnuts
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1 1/2 teaspoon 5 Spice Powder
2 teaspoons low sodium tamari (or soy sauce)
3 teaspoons rice vinegar
2 teaspoons black bean sauce
1 teaspoon agave or honey
chile garlic or chile sauce (like sriracha), for serving
Boston or iceberg lettuce leaves, washed and dried
shredded slaw mix (optional)
chopped green onions (optional)
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Heat a nonstick skillet over medium heat. Coat pan with cooking spray and add onion
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and carrot.
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Cook for about 3-4 minutes, add ground turkey.
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Using a wooden spoon, break up ground turkey
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and sprinkle 5 spice powder over meat.
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Continue to cook until cooked through completely, about 7 minutes.
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While turkey is cooking, combine soy sauce,
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rice vinegar,
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black bean sauce,

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honey,
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ginger and garlic in a small bowl.

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Add to ground turkey
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during the last few minutes of cooking and stir until all combined.
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To serve scoop ground meat mixture into lettuce leaves, top with slaw mix, green onions and chili sauce.
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Asian Lettuce Wraps

Recipe

16 Boston Bibb or butter lettuce leaves
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1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons minced pickled ginger
1 tablespoon rice wine vinegar
Asian chile pepper sauce
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil
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Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.

In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil,
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stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool.
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Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.
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Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!
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P. F. Chang’s Chicken Lettuce Wraps

Recipe (Adapted from http://www.food.com/)

These are amazing! As soon as you see this post! You need to make a list of what you need and go and get the ingredients right away and make these! they are Heaven! you will NOT be disappointed!

  • 3 tablespoons oil
  • 2 boneless skinless chicken breasts
  • 1 cup water chestnut
  • 2/3 cup mushroom
  • 3 tablespoons chopped onions
  • 1 teaspoon minced garlic
  • 4 -5 leaves iceberg lettuce

Special Sauce

  • 1/4 cup sugar
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon lemon juice
  • 1/8 teaspoon sesame oil
  • 1 tablespoon hot mustard
  • 2 teaspoons water
  • 1 -2 teaspoon garlic and red chile paste

Stir Fry Sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1/2 teaspoon rice wine vinegar  
1 Make the special sauce by dissolving the sugar in water in a small bowl. 

2 Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. 

3 Mix well and refrigerate this sauce until you’re ready to serve. 

4 Combine the hot water with the hot mustard and set this aside as well. 

5 Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps. 

6 Bring oil to high heat in a wok or large frying pan. 

7 Saute chicken breasts for 4 to 5 minutes per side or done. 

8 Remove chicken from the pan and cool. 

9 Keep oil in the pan, keep hot. 

10 As chicken cools mince water chestnuts and mushrooms to about the size of small peas. 

11 Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. 

12 When chicken is cool, mince it as the mushrooms and water chestnuts are. 

13 With the pan still on high heat, add another Tbsp of vegetable oil. 

14 Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. 

15 Add the stir fry sauce to the pan and saute the mixture for a couple of minutes then serve it in the lettuce”cups”. 

16 Top with”Special Sauce”