Turkey and Lettuce Cups
- 2 tsp vegetable oil
- handful of cilantro leaves
- 4 iceberg or little gem lettuce leaves
- 0.25 cup (2 ounce) bean sprouts, soaked in ice water, then drained just before use
- juice of 2 limes
- 1 Tbsp low-sodium soy sauce
- 1 Tbsp rice wine vinegar
- 2 Tbsp Kecap Manis (Indonesian soy sauce)
- 2 tsp honey
- 8 basil leaves
- 3 canned water chestnuts, drained and cut into 1/4-inch dice
- 2 tsp very finely shredded lemongrass, outside layers discarded
- 2 bird's eye chili's, seed and finely sliced
- 3 garlic cloves, crushed to a paste with a little sea salt
- 1 1-inch piece of fresh ginger, peeled and finely grated, retaining any juice
- Ounce ground turkey or chicken
- 0.5 cucumber, seeded and cut into 1/2-inch dice
- 0.75 cup (2 ounce) snow peas, trimmed, and cut into very thin strips
- 4 scallion, thinly sliced on the diagonal
- 0.5 tsp chili oil
Heat a wok with the oil, then add the lemongrass, chili's, garlic, and ginger and cook for 2 minutes, stirring continuously. Remove and set aside.
Add the ground turkey or chicken to the wok, and cook over high , stirring continuously, and breaking up any lumps with a fork or spoon. Cook for about 4 minutes until brown.
Whisk together the dressing ingredients.
Return the lemongrass mixture to the wok, along with half the dressing, and toss thoroughly. Add the remaining ingredients, except for the bean sprouts and lettuce leaves, and stir-fry for 30 seconds. Slide into a bowl and serve with the remaining dressing.
Your fellow diners can then spoon the turkey into their lettuce "cups," top with bean sprouts, and roll up and enjoy the crunch.
To separate iceberg leaves without tearing them, place the lettuce core-side up on your cutting board, remove the core using a small sharp knife, then hit the lettuce hard on the bottom, which will help to loosen the leaves.
Recipe courtesy of The Essential Low-Fat Cookbook: Good Healthy Eating for Every Day by Antony Worrall Thompson with contributor Juliette Kellow. Published by Kyle Books, 2012.