By Daniel Plan Signature Chef, Sally Cameron
These Asian lettuce wraps (or lettuce cups) feature ground turkey with ginger and garlic for appetizing game-day eats or an easy weeknight dinner that is serve-yourself. Chopped snow peas and carrots add vegetables, crunch and color. Spoon filling into crisp Romaine leaves and enjoy with a spoonful of sauce drizzled over the top. Note – do not add salt to this dish as tamari, even low sodium, is salty enough.
Serving 4 as a main course
- 1/3 cup low-sodium tamari (wheat-free soy sauce)
- 1-2 teaspoons ginger puree (from a jar, or fresh finely grated or chopped)
- 2 tablespoons Mirin
- 1 tablespoons unseasoned rice vinegar
- 2 tablespoons water
- 1/2 tablespoon mild honey
- pinch of red pepper flakes
- 4 ounces snow peas (1 huge handful)
- 1 1/2 tablespoon coconut oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped or grated carrot
- 1 1/2 tablespoons organic ginger puree (from a jar, or fresh finely grated or chopped)
- 3-4 garlic cloves, finely chopped
- 1 1/4 pounds lean ground turkey (10%-15% fat)
- 1 tablespoon low-sodium tamari (wheat-free soy sauce)
- 1/4 teaspoon found black pepper
- 1-2 pinches crushed red pepper
- 1/4 cup chopped green onion
- 1 package Romaine hearts (usually 3 heads), trimmed to about 6?-7?
- Black and white sesame seeds for garnish (optional)
- Whisk together sauce ingredients and reserve for serving.
- Remove strings from snow peas by grasping the top and pulling string down the side. Leave snow
- peas whole. Thinly slice crosswise.
Heat coconut oil in a large fry or sauté pan over medium heat. Add onion, snow peas and carrots the pan and cook, stirring, until vegetables are soft. Add the ginger and garlic and cook 1 minute.
- Add ground turkey to the pan and cook until no longer pink, breaking it up with a wooden spatula or spoon.
- Add tamari, black and red pepper, and green onion. Stir together and serve in trimmed Romaine leaves. Drizzle with a little of the sauce and sprinkle with sesame seeds (optional).
For more healthy & delicious recipes, check out Sally’s blog A Food Centric Life