Informations supplémentaires
20 min.
|
510 kcal
|
easy
|
Printable version
1. Prepare Ginger-Hoisin Sauce
Cut lime in half. In a small bowl, combine hoisin-soy blend and ginger. Add the following to taste: sambal oelek, salt, pepper and half of the lime juice.
2. Begin Filling
Cut mushrooms into 1/4 inch slices. Peel garlic and trim ends. Chop garlic. Drain ground chicken. Heat 1 tbsp. oil in a large skillet over medium-high. Add chicken, spice blend, mushrooms, garlic, sesame oil and cook for 4–6 minutes, breaking apart turkey with a wooden spoon. Cook chicken, stirring occasionally, until it has reached an internal temperature of 165°F and mushrooms are tender.
3. Prepare Ingredients
Meanwhile, trim bottom stem from lettuce, cut in half, separate leaves and discard outer layer. Roughly chop water chestnuts into 1/2 inch pieces. Thinly slice green onion. Pick and chop cilantro leaves.
4. Finish Filling
Reduce heat to medium. Add half of the ginger-hoisin sauce, and 2 tbsp. water to skillet with turkey and mushrooms. Cook for 2–4 minutes until sauce thickens. Remove from heat. Add carrot, water chestnuts and stir to combine.
5. Assemble & Serve
Lay lettuce leaves on serving plates. Stack two leaves of lettuce on top of each other, then scoop filling into lettuce. Repeat to make 3 lettuce cups per plate. Garnish with green onion, cilantro and squeeze remaining lime on top to taste. Serve with remaining ginger-hoisin sauce. Enjoy!
1unitIceberg Lettuce
10mlSambal Oelek
280gGround Turkey
95mlHoisin Sauce
15mlSesame Oil
120gCremini Mushrooms
100gCarrot Julienne
40mlSoy Blend
1unitGarlic Clove
20gGinger Purée
80gWater Chestnuts
1unitCilantro
1unitGreen Onion
1unitLime
3gSpice Blend
What you need
pan, pot, strainer
510 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
58g
19%
fat
19g
29%
cholesterol
0mg
fiber
7g
28%
protein
35g
saturated
1g
5%
sodium
1690mg
70%
sugar
33g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg