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©1999-2000
DigsMagazine.com.
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| today's
special |
Ground Turkey in Lettuce Cups |
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Toss aside the forks and knives,
spoons and chopsticks for an evening and eat this tasty dish
with your hands. Place the filling in a shallow bowl or plate, serve
with a stack of large pieces of lettuce*, and let everyone
assemble their own.
* Easiest method for getting
large pieces of lettuce: Slice off the bottom of the lettuce
head. The leaves should now peel apart easily.
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ingredients
sauce:
3 tsp soy sauce
1 tbsp wine
1.5 tsp sugar
1.5 tsp chili bean paste
1 tsp corsntarch paste
salt
1 large carrot
3 stalks scallions
1 large clove garlic
6 shiitake mushrooms, soaked in warm water to re-hydrate
5 oz. baked bean curd
lettuce
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time
20 min
serves 3-4 |
1. Mince the carrot, garlic and
scallions. Chop the mushrooms and dice the baked bean curd.
2. Mix
the sauce ingredients together in a small bowl.
3. Heat
1 tbsp oil on high in a wok. Quickly stir-fry the garlic.
4. Add
the carrots, mushrooms and bean curd. Stir-fry for a few minutes, until
the carrots are cooked through.
5. Add the sauce mixture and the
scallions, and cook for a minute or two.
6. Remove
from heat and serve in a bowl or plate, along with a stack of
lettuce.
o
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Ground Turkey in Lettuce
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