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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