These are very easy and most of the prep work can be done ahead, making it a "quick fix" meal (hence it's appearance in the "Quick Fix" column of the LA Times Food Section 6/6/01) My notes are at the bottom.....
2 Tablespoons soy sauce
1 Tablespoon oyster sauce
1 cup hoi sin sauce -- divided
2 teaspoons cornstarch
3 tablespoons oil
3 cloves garlic, -- minced
1/2 cup white onions -- diced
1 lbs ground turkey
1 teaspoon coarse salt
1/2 teaspoon white pepper
1 portabella mushroom -diced
1/2 cup red bell pepper -- diced
1/2 cup water chestnuts -- diced
3 green onions -- chopped
12 Bibb lettuce leaves
Combine the soy sauce, oyster sauce, 2 tablespoons hoisin sauce and cornstarch in a small bowl and set aside.
Heat the oil in a large skillet over high heat until very hot. Cook the garlic and white onions until soft, about 30 seconds. Add the turkey, salt and pepper and cook turkey until lightly browned though still slightly pink in the center, 2 to 3 minutes.
Stir in the mushrooms, bell pepper and water chestnuts. Add the sauce and continue cooking, stirring, until the sauce thickens and the turkey is cooked through, 2 to 3 minutes. Add the green onions and cook for
1 minute.
Transfer the turkey mixture to a large serving bowl. To serve, place 1/2 cup of the turkey mixture into a lettuce leaf. Spoon some of the remaining hoi sin sauce on top, then roll the top and bottom edges of
the leaf toward the middle while tucking in one of the side to make a package similar to a burrito. Repeat with the rest of the lettuce leaves and turkey mixture. Serve the lettuce cups on individual plates or seal with a toothpick and serve on a platter.
My notes: this dish is very flavorful but quite salty, we did not use the extra hoisin sauce, and next time I will use low-sodium soy sauce. This is also great served over rice. Others have suggested serving these with extra scallions, chopped peanuts, chinese mustard, chili garlic sauce and duck sauce as condiments, also very good.
2 Tablespoons soy sauce
1 Tablespoon oyster sauce
1 cup hoi sin sauce -- divided
2 teaspoons cornstarch
3 tablespoons oil
3 cloves garlic, -- minced
1/2 cup white onions -- diced
1 lbs ground turkey
1 teaspoon coarse salt
1/2 teaspoon white pepper
1 portabella mushroom -diced
1/2 cup red bell pepper -- diced
1/2 cup water chestnuts -- diced
3 green onions -- chopped
12 Bibb lettuce leaves
Combine the soy sauce, oyster sauce, 2 tablespoons hoisin sauce and cornstarch in a small bowl and set aside.
Heat the oil in a large skillet over high heat until very hot. Cook the garlic and white onions until soft, about 30 seconds. Add the turkey, salt and pepper and cook turkey until lightly browned though still slightly pink in the center, 2 to 3 minutes.
Stir in the mushrooms, bell pepper and water chestnuts. Add the sauce and continue cooking, stirring, until the sauce thickens and the turkey is cooked through, 2 to 3 minutes. Add the green onions and cook for
1 minute.
Transfer the turkey mixture to a large serving bowl. To serve, place 1/2 cup of the turkey mixture into a lettuce leaf. Spoon some of the remaining hoi sin sauce on top, then roll the top and bottom edges of
the leaf toward the middle while tucking in one of the side to make a package similar to a burrito. Repeat with the rest of the lettuce leaves and turkey mixture. Serve the lettuce cups on individual plates or seal with a toothpick and serve on a platter.
My notes: this dish is very flavorful but quite salty, we did not use the extra hoisin sauce, and next time I will use low-sodium soy sauce. This is also great served over rice. Others have suggested serving these with extra scallions, chopped peanuts, chinese mustard, chili garlic sauce and duck sauce as condiments, also very good.
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