Stir Fried Turkey in Lettuce Cups – Food Exposed
Stir Fried Turkey in Lettuce Cups
Servings: 6 Serving Size: 5 oz. Chicken mixture
1 ½ lb. turkey breast meat
¼ cup dried shiitake mushrooms
1 tbsp. cornstarch
2 tbsp. dry sherry
½ tsp. pepper
1 tbsp. canola oil
1 tbsp. ginger, peeled and finely chopped
2 clove garlic, finely minced
2 ea. scallion, chopped
½ cup water chestnuts, chopped
½ cup bamboo shoots
½ cup bok choy
½ tsp. sesame oil
12 ea. lettuce leaves
1.Soak the mushrooms in a bowl of hot water for 10 minutes. Stir to release any sand, then let them stand in the water for another 20 minutes. Drain, Cut off and discard stems, slice the caps thinly, and set them aside. Cut the turkey breast into very thin strips, set aside.
2. Mix the cornstarch and sherry in a bowl. Add the turkey and let marinate for at least 15 minutes. Prepare the lettuce cups – the leaves should be able to hold mixture in the center like a flower.
3. Heat a wok over high heat. Add 1 tbsp. Of the canola oil and then stir fry the turkey 2-3 minutes. Remove the meat from the pan. Add the remaining oil, then the ginger, garlic, scallions, water chestnuts, bok choy and bamboo shoots, and stir fry for 2 min. Add the mushrooms, toss in the turkey and fry until heated through. Remove the skillet from the heat and stir in the soy sauce and sesame oil. Arrange the lettuce leaves on a platter, spoon the mixture into the leaves and serve with brown rice on the side (optional).