Turkey Lettuce Wraps with Southeast Asian Flavors

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In this dish—a leaner take on larb, the beloved Southeast Asian salad that is often made with ground pork—seasoned ground turkey is wrapped in a tender lettuce-leaf packet. For a casual dinner, place the cooked turkey and lettuce leaves on the table and let diners help themselves.

 Turkey Lettuce Wraps with Southeast Asian Flavors

 1 Tbs. vegetable oil

1 Tbs. toasted sesame oil

1/2 cup thinly sliced green onions

1 1/2 Tbs. peeled and grated fresh ginger

2 garlic cloves, minced

1/2 tsp. red pepper flakes

1 1/4 lb. (625 g) ground dark-meat turkey

3 Tbs. soy sauce

1 Tbs. rice vinegar

16 butter lettuce leaves (from 2 small heads)

Fresh basil leaves for garnish

Hoisin sauce for serving (optional) 

In a large fry pan over medium-high heat, warm the vegetable and sesame oils. Add the green onions, ginger, garlic and red pepper flakes and cook, stirring constantly, until fragrant but not browned, about 2 minutes.

 Add the turkey to the pan and cook, stirring to break the meat into pieces, until the turkey is no longer pink, about 5 minutes. Add the soy sauce and vinegar and cook 1 minute more. Transfer the mixture to a bowl.

 To serve, spoon about 1⁄4 cup of the turkey mixture into center of one lettuce leaf at a time, top with a few basil leaves and wrap the lettuce leaf around the filling. Drizzle with 1⁄2 tsp. hoisin sauce, or to taste, if desired.

 Recipe adapted from Williams-Sonoma Eat Well: New Ways to Enjoy Foods you Love, by Charity Ferreira

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