Turkey Ginger Rice Lettuce Wraps
Notes
Recipe Notes
- No water chestnuts? Use chopped celery instead.
- No sesame oil? Use any type of vegetable oil.
Ingredients
3 Tablespoons low-sodium soy sauce
1 Tablespoon sugar, granulated or brown
2 teaspoons sesame oil
1 teaspoon hot sauce
¾ pound lean ground turkey (15% fat)
2 stalks celery, sliced
2 medium carrots, shredded
1 Tablespoon minced fresh ginger or 3/4 teaspoon ground ginger
¼ teaspoon garlic powder or 1 clove of garlic, minced
1 can (8 ounces) water chestnuts, drained and chopped
2 cups cooked brown rice
8 large lettuce leaves
Directions
1. Wash hands with soap and water.
2. In a small bowl, blend the soy sauce, sugar, sesame oil and hot sauce.
3. In a large skillet, sauté turkey, celery and carrot until the turkey begins to brown, 10 minutes. Break turkey into crumbles as it cooks.
4. Add ginger and garlic. Cook 2 minutes.
5. Stir in soy sauce mixture and water chestnuts. Cook 2 minutes longer.
6. Stir in cooked rice. Heat through.
7. Serve in lettuce leaves.
8. Refrigerate leftovers within 2 hours.
Notes
- No water chestnuts? Use chopped celery instead.
- No sesame oil? Use any type of vegetable oil.
Comment
I made this yesterday and served it at an event for adults. It was very popular! People found it looked appealing and were excited to try it. Everyone loved it and wanted the recipe. I will definitely be making this one again.
I have made this recipe wth several groups in hands-on cooking workshops over the last month and people are loving it! Most groups have added extra garlic. When I make it at home, I replace the water chestnuts and celery with mushrooms and broccoli to suit my family's preferences.