Monday, April 2, 2007

Another Favorite From The Lunch Club

Although I have tried to not "repeat" myself on my Lunch Club Day, I had to revisit one of our favorites. As stated in a previous post, we want the dishes to remain healthy. I love eating healthy food just as much as the next person, but I do not want to comprise flavor. Well, this recipe is the perfect union of flavor and healthy cooking. And, for those of you who are low-carb eaters, gluten intolerant souls and vegan devotees (I will give vegan substitutions), this Asian Lettuce Wrap recipe can cover all of those diverse bases.

Asian Lettuce Wraps

1 tablespoon peanut oil

1 large onion chopped
2 cloves of fresh pressed garlic
1 1/4 pounds of lean ground turkey (Vegans: tofu crumbles)

1/2 cup purchased peanut sauce (I love Thai Kitchen's Peanut Satay Sauce & it's gluten free)
1 tablespoon hoisin sauce (Gluten Free: Premier Japan's Wheat-Free Hoisin Sauce)
1 tablespoon soy sauce (Gluten Free: San-J Organic Tamari Wheat-Free Soy Sauce)
1 cucumber, peeled, seeded and chopped (1 1/4 cups)

1/3 cup coarsely chopped fresh mint

butter lettuce leaves
shredded carrot
fresh cilantro leaves

chopped peanuts
Mae Ploy Sweet Chili Sauce

(recipe continues below)


Fresh cucumbers and mint

Shredded carrot


Chopped peanuts


Fresh cilantro leaves

Sweet yellow onion


Lightly carmelized onion


Peanut sauce, hoisin and soy sauce



Heat peanut oil in heavy large skillet over medium high. Add onion and saute until they begin to brown, about 3 minutes. Add garlic and continue to saute for an additional minute. Add turkey and saute until brown and cooked through, breaking up with back of spoon, about 7 minutes. Add peanut sauce, hoisin and soy sauce; heat through. Stir in cucumber and chopped mint. Season with salt and pepper. If you are making for later, do not add the cucumber and chopped mint. Reheat the turkey and add the cucumber and mint right before serving.

Make a "dipping sauce" with the peanut satay sauce, soy sauce and the sweet chili sauce. I don't really measure out these ingredients. Rather, I do it by taste and consistency. If you like a thinner sauce, add more soy. If you like it spicier, add more chili sauce.



To assemble, place turkey-cucumber mixture on the opened lettuce leaf and garnish with the carrots, cilantro and chopped peanuts. Drizzle dipping sauce over and enjoy!


5 comments:

pinknest said...

this looks so gorgeous!! i really enjoy lettuce wraps. and if hoisin sauce is involved, yummmm.

buffalodickdy said...

People in California really do eat like this, don't they? Looks colorful!

doggybloggy said...

MMMM anything wrapped in bib lettuce just has to taste good and this looks great with turkey, tofu or whatever I would eat it all.

Michelle Ann said...

Pink-I am totally with you on the hoisin sauce...and if plum sauce is involved, I become a glutton.

Buffalo-we here in California are very fortunate to have beautiful and rare produce at the touch of our fingers, so healthy eating comes by naturally. However, I can always be seduced with a BIG ribeye steak and garlic fries...YUM!

Doggy-I agree, bib lettuce is my favorite. Personally, I think iceberg should be outlawed!

Marc said...

omg-that looks terrific. I love hoisin sauce. Gotta love Thai Kitchen. It's a great brand.

I especially love butter lettuce when it's home grown. Really sweet and tasty, with a nice mouthfeel. I like to grow it in the spring and this recipe will be perfect for it.

Lucky you to live in Cali with all that great produce at hand. My aunt lives outside San Diego and has a lemon tree that produces lemons the size of small grapefruits...best lemons I've ever had, and I'll never get those in a store!