Recipe by Kitchen Witch Steph
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.
Top Review by laura
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.
- 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)
Directions See How It's Made
- 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.