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Crispy Ginger-and-Garlic Asian Turkey Lettuce Wraps

Source: National Turkey Federation
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  4 to 5 servings
1/2 Cup peeled and finely chopped carrots
1/2 Cup water
1-1/4 Pounds lean ground turkey
1 Cup chopped shiitake mushrooms
8-Ounces canned water chestnuts, drained and chopped
3 Cloves fresh garlic, minced
2 Tablespoons peeled and minced fresh ginger root
1/3 Cup teriyaki sauce
3 Tablespoons creamy peanut butter
1 Tablespoon sesame oil
1 Tablespoon rice vinegar
1/4 Cup hoisin sauce
1/2 Cup sliced green onions
1 Head iceberg lettuce, separated into leaves, washed, dried and chilled to a crisp
As needed hoisin sauce
As needed sliced green onions and carrots for garnishes
Cook carrots in 1/2 cup simmering water in a large nonstick skillet over high heat, stirring occasionally, 3 to 5 minutes or until carrots are softened and water is evaporated. Remove from skillet.

Reduce heat to medium. Add turkey to skillet and cook, about 5 minutes, stirring until turkey crumbles and is no longer pink.

Add carrots, mushrooms and next 8 ingredients. Increase heat to medium high, and stir-fry for 4 minutes.

Add green onion and stir-fry another 1 minute.

Spoon warm mixture evenly onto lettuce leaves and roll up tightly.

Serve with hoisin sauce and garnish with additional green onions and carrots.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.
Date Added: 02/11/2009
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