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LETTUCE WRAPS
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
1-1/2 pounds | lean ground turkey |
1/2 cup | shredded carrot |
2 tablespoons | minced fresh gingerroot |
4 | garlic cloves, minced |
1 can (8 ounces) | whole water chestnuts, drained and chopped |
4 | green onions, chopped |
1/2 cup | snow peas, fresh, chopped |
1/3 cup | reduced-sodium teriyaki sauce |
1/4 cup | hoisin sauce |
3 tablespoons | creamy peanut butter |
1 tablespoon | rice vinegar |
1 tablespoon | sesame oil |
12 | Bibb lettuce leaves |
Additional hoisin sauce, optional | |
1 cup | chinesee noodles |
In a large skillet, cook turkey and carrot over medium heat until meat is no longer pink and carrot is tender; drain. Add ginger and garlic; cook 1 minute longer.
Stir in the chestnuts, onions, snow peas, teriyaki sauce, hoisin sauce, peanut butter, vinegar and oil; heat through. Divide among lettuce leaves; drizzle with additional hoisin sauce if desired. Fold lettuce over filling. Yield: 6 servings.
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