My 5 a.m. wakeup was again successful, but I am definitely sleepy today.
One of the best things about not having to study anymore is getting back into the kitchen. I missed having the time to devote to trying new recipes. Kevin and I love PF Chang’s chicken lettuce wraps, so I tried to wing my own version for us, but I used turkey instead of chicken.
Turkey Lettuce Wraps
- 2 tbsp. olive oil
- 2 garlic cloves, finely chopped
- 1 lb. ground turkey
- 4 oz. (1/2 can) water chestnuts, finely chopped
- 2 tbsp. mirin
- 2 tbsp. soy sauce
- 6 tbsp. hoisin sauce
- 1 handful green onions, chopped
- 1 head lettuce
Heat olive oil in skillet, and add chopped garlic. Sauté for two minutes, and add turkey. Cook through, breaking into crumbles. Add water chestnuts, mirin and soy suace, and mix until combined. Stir in hoisin sauce. Remove from heat and stir in green onions. Serve in lettuce cups.
Kevin really enjoyed these, and I look forward to making them again soon.
The hoisin sauce is really the secret ingredient. Hoisin sauce is a sweet, almost BBQ-like Chinese sauce that is often served as a dipping sauce. It’s really tasty and could be added to just about anything.
If you could recreate any restaurant dish at home, what would it be? There used to be a chain called Hops that had the best croissants served with this honey drizzle over them. I used to eat them by the platefuls and really miss them now that Hops is gone.