Asian Lettuce Cups (Turkey)
Submitted By: Steamy Kitchen
1 lb ground turkey
1 tsp minced garlic
1/2 tsp grated ginger
1/2 red bell
1/2 yellow bell
1/2 green apple
Mung Bean (or Cellophane) Noodles
2 medium carrots (Use a vegetable peeler to peel cut carrot into paper thin strips. Use knife to further cut into super duper thin strands.)
1 head boston bibb lettuce, leaves washed and separated
1-1/2 tablespoons Hoisin Sauce
1 teaspoon soy sauce (or tamari for gluten free)
1/2 teaspoon sesame oil
1 teaspoon rice wine vinegar
1/4 tsp ground pepper
a squirt of Srirarcha "Rooster" hot sauce (optional)
Fry your noodle - wok or sauce pan (something not too wide at its base. the smaller the base width, the less oil you will need to use). Fill with about 2" of oil. While oil is heating to 375F, use your hands to separate the strands of the mung bean noodle into small clumps. When oil hot, fry one batch at a time. Should only take 10 seconds to fry. Remove, let drain paper towels.
Dice all your vegetables and apple into very small pieces - try to get everything around the same size.
Heat cooking vessel on high heat with cooking oil. Add ground turkey and fry until 80% done. With spatula, make room in the center of pan to fry the aromatics. Just push the meat out of the way. Add a touch more cooking oil if needed. Fry garlic, ginger, scallions until fragrant, about 10 seconds.
Add red bell, yellow bell (and any other vegetables that you have...try defrosted diced peas/carrots). Cook just a minute until vegetables are slightly softened. Add sauce ingredients. Mix well and heat through. Taste. Need more salt? (soy) sugar? (hoisin) heat? (hot sauce) zing? (rice wine vinegar). Don't over spice - you still want the flavor of the vegetables to come through. Don't over cook - the vegetables should still have texture and some crunch.
Add apples. Toss to coat. Immediately remove. You don't want to "cook" the apples - keep them nice and crunchy. Serve with more rooster sauce, lettuce cups, fried noodles and shaved carrots.