I’m always looking for a kid friendly recipe to make when Will & Nicole are here. This definitely fits the bill. I adapted this recipe a bit because Nicole has a shellfish allergy so I couldn’t use oyster sauce. I also doubled the recipe to feed my starving tween stepson and I wanted leftovers. The recipe below reflects the changes & the doubling.
Adapted from Pioneer Woman Cooks
2 pounds ground turkey
2 Tbsp canola oil
1/2 large onion diced small
3 small garlic cloves, minced
1 piece fresh ginger, minced (mine was 2″ X 2″ piece)
2 red bell peppers, chopped
1 can water chestnuts, drained and diced
6 Tbsp white wine or Chinese cooking wine
8 Tbsp reduced salt soy sauce
2 Tbsp Satay peanut sauce
3 Tbsp Hoisin sauce
2 tsp sesame oil
1 head iceberg or butter lettuce, cored and rinsed. Loosen the leaves, this will be your wrap
Chop all your veggies first because this recipe comes together pretty fast.
Mix together the soy sauce, peanut sauce, hoisin sauce and sesame oil in a small bowl. Set aside.
Heat a large skillet or stirfry pan over medium high heat. Add oil. Add the onions and cook until they begin to soften. Add garlic and ginger. Cook for a minute to heat it up. Add the ground turkey. Cook until the turkey is done.
Add the bell pepper and water chestnuts. Cook for a couple of minutes and then add the white wine. Cook for another minute and then add the sauce. Stir and reduce for 3 or four minutes so sauce will thicken.
Serve on the iceberg leaves with peanut sauce on the side.
Recipe Notes: Everyone LOVED these. The iceberg lettuce breaks a bit easy. I think I will use butter lettuce next time as it is a bit more structurally stable.