What To Do With All That Lettuce, #4

Here's a way to essentially make a salad without needing to call it a salad--make asian lettuce wraps. And thank you Martha Stewart Everyday Food for inspiration found in this recipe.


I changed the recipe a bit by using less soy, less sugar, adding sriracha, omitting the jalapeño, and adding a good squirt of lime juice.

Thai Lettuce Wrap Ups

⅜ cup soy sauce
⅛ cup water
4 teaspoons fish sauce
2 teaspoons sugar
1 tablespoon grapeseed oil
1 large shallot, finely chopped
2 tablespoons minced ginger (I used the stuff in the tube that you keep in your freezer)
2 garlic cloves, minced
2 teaspoons Sriracha-- the "rooster" garlic chili condiment
1 pound ground turkey (Martha says 93 percent lean, I used ground turkey thighs)
Juice from 2 limes
Lettuce leaves--I had red leaf and romaine--the romaine doesn't fold up

Combine soy sauce, water, fish sauce, sugar in a bowl. Stir until the sugar dissolves--this takes longer than you think it will. Set sauce aside.

Saute shallot, ginger and garlic in grapeseed oil. Add ground turkey and brown and break up. When the turkey is nearly cooked add Srirarcha and the reserved sauce. Heat through. Remove to serving bowl and juice limes over the meat. Fill lettuce leaves with ground turkey, wrap up and eat.

You could add shredded cucumber and carrot to the wrap ups as well and that would be really delicious.