Spicy Asian Ground Turkey With Cabbage

Total Time
20mins
Prep 5 mins
Cook 15 mins

I've jotted down the basic recipe to a meal we enjoy. I usually adjust it to taste as I cook. I eat this in lettuce cups but I also serve it over brown rice or with noodles. I adapted the dipping sauce from another recipe because it like so much.

Ingredients Nutrition

Directions

  1. Heat 1 tablespoon vegetable oil in a wok or large pan. When hot add ground turkey and stir fry it for 5 minutes. Add Hoisin sauce, hot chili sauce and 1 tablespoon of soy sauce. Continue to stir fry until almost cooked through. (I use the pampered chef tool to break up the meat into small pieces).
  2. In a bowl, combine the scallions, half of the ginger, cabbage, half of the chili pepper, the garlic, the 3 tablespoons of soy sauce and the lime zest.
  3. Add vegetable bowl mixture to wok and continue to stir fry until cooked but still slightly crisp.
  4. While the turkey and vegetables cook, make the dipping sauce. In a bowl, combine the remaining ginger and chili pepper, the 1/3 cup of soy sauce, the lime juice, the sesame oil, the honey and a splash of water. Taste and adjust the seasoning; if it's too salty, add another drizzle of honey.
  5. Before serving the meat stir in the cilantro leaves.
  6. Garnish with extra cilantro leaves and serve with the spicy lime dipping sauce.
  7. Wrap in lettuce cups or serve over noodles or rice.

Reviews

Most Helpful

Wow! I'm a big fan of P.F. Chang's Lettuce Wraps, and these were just as good, if not better! I made a double batch, and it was all gone. The recipe is perfect as written - wouldn't change a thing.

Dad's in the Kitchen November 21, 2009

I made this last week, it was wonderful. We had it over brown rice. I added more cabbage and some water chestnuts. I can't wait to make it again-- I'm actually craving it. If I was served this in a restaurant, I would be very pleased.

Shelby258 May 30, 2009

I'm so happy I found this recipe. It is similar to one I used to order at a favorite Thai restaurant. My family gobbled it up. The only changes I made were to use a little more cabbage and a grated carrot for a little extra color. The seasonings were just the right balance of sweet, salty and tart with just enough heat. Thanks for sharing this yummy recipe

Saltygal May 01, 2009

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