Looking for a quick solution to a weeknight dinner that is healthy and that everyone will love? These Asian lettuce cups are a great option.
Asian lettuce cups are typically made with ground beef, and no veggies. For this recipe, I’ve swapped the ground beef for lean ground turkey, and I’ve added carrot, zucchini, and water chestnuts to up the nutrition (and the flavour).
Although leaner and healthier, everyone will love these lettuce cups, including your kids. Serve hot or cold in whatever lettuce you have on hand. Splash them with a little sriracha sauce for some extra heat.
[Recipe] Asian Lettuce Cups
1 Tbsp oil
1 lb ground turkey
1 carrot
1 medium-sized zucchini
1 2-inch piece fresh ginger, finely chopped (about 2 Tbsp)
2 cloves garlic, chopped
2 Tbsp soy sauce
1/2 cup hoisin sauce
1 cup chopped water chestnuts
1/4 tsp red pepper flakes (optional)
3 green onions
1 head butter lettuce (or any other lettuce, really)
Heat the oil in a large pan over medium heat.
While the oil is heating, chop the carrot and zucchini finely. Add to the hot pan. Saute until the vegetables begin to soften, about 5 minutes.
Add the ground turkey. Cook until the turkey is thoroughly cooked and no longer pink, about 10 minutes.
Add the ginger and garlic. Cook for two more minutes. A tip for peeling fresh ginger – the easiest way to do it is to use the edge of a spoon. You can scrape the peel right off.
Add the remainder of the ingredients to the turkey mixture. Cook for one more minute, or until heated through.
To serve, scoop some of the turkey mixture into butter lettuce leaves. Wrap the bundle tightly and eat them with your hands.
[Recipe] Better-For-You Asian Lettuce Cups
Ingredients
- 1 Tbsp oil
- 1 lb ground turkey
- 1 carrot
- 1 medium-sized zucchini
- 1 2- inch piece fresh ginger
- 2 cloves garlic
- 2 Tbsp soy sauce
- 1/2 cup hoisin sauce
- 1 cup chopped water chestnuts
- 1/4 tsp red pepper flakes
- 3 green onions
Instructions
- Heat the oil in a large pan over medium heat.
- While the oil is heating, chop the carrot and zucchini finely. Add to the hot pan. Saute until the vegetables begin to soften, about 5 minutes.
- Add the ground turkey. Cook until the turkey is thoroughly cooked and no longer pink, about 10 minutes.
- Add the ginger and garlic. Cook for two more minutes.
- Add the remainder of the ingredients. Cook for one more minute, or until heated through.
- To serve, scoop some of the turkey mixture into butter lettuce leaves. Wrap the bundle tightly and eat them with your hands.
