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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Turkey Lettuce Wraps with Southeast Asian Flavors

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Turkey Lettuce Wraps with Southeast Asian Flavors Empty Turkey Lettuce Wraps with Southeast Asian Flavors

    Post by Lobo Sun 07 Feb 2016, 9:10 pm

    Turkey Lettuce Wraps with Southeast Asian Flavors Img43l
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    A leaner take on larb, the beloved Southeast Asian dish made with ground pork, this seasoned ground turkey mixture is wrapped in tender lettuce-leaf packets. For a casual dinner, place the cooked turkey and lettuce leaves on the table and let diners help themselves. If you like, serve a salad of shredded carrot and daikon radish, dressed with seasoned rice vinegar.






    • 135

    Ingredients:


    • 1 Tbs. vegetable oil 
    • 1 Tbs. toasted sesame oil 
    • 1/2 cup thinly sliced green onions 
    • 1 1/2 Tbs. grated fresh ginger 
    • 2 garlic cloves, minced 
    • 1/2 tsp. red pepper flakes 
    • 1 1/4 lb. ground dark-meat turkey 
    • 3 Tbs. soy sauce 
    • 1 Tbs. rice vinegar 
    • 16 butter lettuce leaves (from 2 small heads) 
    • Fresh basil leaves for garnish 
    • Hoisin sauce for serving (optional) 

    Turkey Lettuce Wraps with Southeast Asian Flavors Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, full-bodied white wines from our Wine Club.

    Directions:

    In a large fry pan over medium-high heat, warm the vegetable oil and toasted sesame oil. Add the green onions, ginger, garlic and red pepper flakes and cook, stirring constantly, until fragrant but not browned, about 2 minutes.

    Add the turkey to the pan and cook, stirring to break it into pieces, until the turkey is no longer pink, about 5 minutes. Add the soy sauce and vinegar and cook for 1 minute more. Transfer the mixture to a bowl.

    To serve, spoon about 1/4 cup of the turkey mixture into the center of a lettuce leaf, top with a few basil leaves or shreds, and wrap the lettuce leaf around the filling. Drizzle with 1/2 tsp. hoisin sauce, or to taste. Repeat with the remaining ingredients. Serves 4.

    Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).
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