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Archive for July 25th, 2011

The heat wave in Toronto continues and since we ate heavily on the weekend with our good friends Rae and Mon, tonight seemed like a good night for lighter fare: Vietnamese Lettuce Wraps. We use Boston Bibb or Butter Lettuce for the wraps, and ground turkey for the meat, the rest is what ever your heart desires. We adapted this recipe from Epicurious, click here for the original. Serves 4.

For the meat

  • 1 quick spray of Pam
  • 1/2 sweet onion, chopped finely
  • 400 g lean ground turkey
  • 2 cloves garlic, finely minced
  • 1 tbsp peanut sauce (you can use peanut butter, if you don’t have the sauce)
  • 1 tablespoon hoisin sauce
  • 1 tablespoon soy sauce

Garnish

  • 1 English cucumber, shreaded
  • 1/3 cup coarsely chopped fresh mint
  • 1/3 cup coarsely chopped fresh cilantro
  • 1/3 cup coarsely chopped fresh thai basil
  • 1/3 cup green onion, finely chopped
  • 1 small jalopeño pepper, finely diced
  • 12 large butter lettuce leaves, cleaned and dried
  • Lime wedges

Dipping Sauce

  • 2 tbsp hoisin sauce
  • 1 tsp peanut butter or peanut sauce
  • 1 tbsp rice vinegar

Directions

  1. Heat a heavy large skillet over medium-high heat and spray with Pam. Add onion and sauté until beginning to brown, about 3 minutes.
  2. Add turkey and sauté until brown and cooked through, breaking up with back of spoon, about 7 minutes. Add garlic.
  3. Add peanut sauce, hoisin sauce, and soy sauce; heat through. (Can be made 8 hours ahead. Cover and refrigerate. Reheat in microwave or skillet, adding water by tablespoonfuls to moisten if necessary, before continuing.)
  4. Transfer turkey mixture to medium bowl. Serve with individual bowls of each of the garnishes.
  5. Make dipping sauce by mixing all three ingredients well.

To make wraps, spoon turkey mixture onto a lettuce leaf, add garnishes as desired, fold in sides over filling, and roll up. Either dip lettuce wrap into the dipping sauce, or spoon a little spoonful into onto the meat before rolling. Note: I usually mix the chopped cilantro, basil and mint all together. The green onion and jalopeño are also mixed in one bowl, as JT eats neither, but I love them! This dish is wonderful either hot or cold.

Dinner in our back yard.

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This is my lettuce wrap before I wrapped it! So tasty!

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