Prep 20 mins
Cook 25 mins
This came from "The Steamy Kitchen", a site bursting with gorgeous food pics that have me drooling over top my keyboard. This is modern Asian cuisine at its best. I've posted this for ZWT4. It is a gluten free recipe. I can't wait to try it out on my friend who is crazy for all the Asian lettuce cups served in many restaurants these days.
- 1 lb ground turkey
- 1 teaspoon minced garlic
- 1⁄2 teaspoon grated gingerroot
- 1⁄2 red bell pepper, diced
- 2 scallions, chopped
- 1⁄2 yellow bell pepper, diced
- 1⁄2 green apple, diced
Toppings or Wrap
- 2 bunches cellophane noodles (those made with Mung Beans)
- 2 medium carrots (Use a vegetable peeler to peel cut carrot into paper thin strips. Use knife to further cut into supe)
- 1 head boston bibb lettuce, leaves washed and separated
- 1 1⁄2 tablespoons hoisin sauce (for GF, substitute tangerine marmalade or use a GF Hosisin Sauce)
- 1 teaspoon soy sauce (for GF, use wheat free tamari sauce)
- 1⁄2 teaspoon sesame oil
- 1 teaspoon rice wine vinegar
- 1⁄4 teaspoon ground pepper
- 1 dash sriracha sauce (aka "Rooster") (optional)
- Fry noodles in a wok or saucepan (something not too wide at its base. the smaller the base width, the less oil you will need to use).
- Fill with about 2" of oil. While oil is heating to 375F, use your hands to separate the strands of the mung bean noodle into small clumps.
- When oil hot, fry one batch at a time.
- Should only take 10 seconds to fry. Remove, let drain paper towels.
- Dice all your vegetables and apple into very small pieces - try to get everything around the same size.
- Heat a wok or large skillet to high heat and add cooking oil.
- Add ground turkey and fry until 80% done.
- With spatula, make room in the center of pan to fry the aromatics.
- Just push the meat out of the way.
- Add a touch more cooking oil if needed.
- Fry garlic, ginger, scallions until fragrant, about 10 seconds.
- Add red bell, yellow bell; cook just a minute until vegetables are slightly softened.
- Add sauce ingredients. Mix well and heat through.
- Taste. Need more salt? (soy) sugar? (hoisin) heat? (hot sauce) zing? (rice wine vinegar). Don't over spice - you still want the flavor of the vegetables to come through. Don't over cook - the vegetables should still have texture and some crunch.
- Add apples. Toss to coat. Immediately remove.
- You don't want to "cook" the apples - keep them nice and crunchy.
- Serve with more rooster sauce, lettuce cups, fried noodles and shaved carrots.
This was excellent! The flavors compliment each other very well and the presentation was beautiful. The only change I made was to increase the amount of sauce, because I like more sauce. It was a little messy to eat, but I will be making it again.