Turkey Lettuce Wraps with Shiitake Mushrooms This dish is very versatile. Try serving the filling on flour tortillas with hoisin sauce for a moo shoo type dish or use it to top brown rice and veggies for rice bowls.
Bring 2 cups of water to a boil in a small saucepan. Turn off heat; stir in rice noodles. Cover, and allow noodles to soak until soft, 5 to 7 minutes. Rinse with cold water. Drain well.Advertisement
Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Cook the mushrooms in the hot oil until they are browned and softened, about 2 minutes. Remove the mushrooms from the pan. Reserve.
Heat the remaining 2 teaspoons of oil in the pan. Cook and stir the turkey in the oil until it is no longer pink, 5 to 7 minutes. Stir in the green onions, water chestnuts, ginger, and garlic; continue to cook for 1 minute. Mix in the reserved mushrooms, soy sauce, and brown sugar. Simmer briefly to combine the flavors. Take the pan off the heat; stir in the rice vinegar, sesame oil, and orange zest.
To assemble lettuce wraps, place a bit of turkey filling on each lettuce leaf. Top each with cooked noodles, and a sprinkle of bean sprouts, carrots, peanuts, and cilantro. Serve with sweet chili sauce for dipping.
Per Serving: 481 calories; protein 29.9g; carbohydrates 43.5g; fat 22.4g; cholesterol 83.9mg; sodium 1283.8mg. Try ground chicken, pork, or beef in place of the turkey. They all taste wonderful in this dish.