Moo Shoo Turkey Lettuce Wraps Recipes

MOO SHU LETTUCE CUPS

Steps:

• Mix first 5 ingredients and, if desired, pepper flakes. In a large skillet, cook and crumble beef with onion, garlic and ginger over medium heat until no longer pink, 5-7 minutes. Transfer to a 3- or 4-qt. slow cooker. Add mushrooms, carrot, celery and pepper; stir in sauce mixture., Cook, covered, on low until vegetables are tender and flavors are blended, 3-4 hours. Serve in lettuce leaves; sprinkle with green onions.

ASIAN TURKEY LETTUCE WRAPS

Steps:

• In a medium-sized skillet over medium-high heat, add the ground turkey. Cook and crumble until it is almost cooked throughout. Add carrots, mushrooms, water chestnuts, green onions, and garlic. Continue to cook for 1-2 minutes until turkey is cooked and veggies are tender.
• Add the hoisin sauce, soy sauce, rice wine vinegar, and chili paste. Stir and let simmer for 1-2 minutes. Serve on butter lettuce leaves.

MOO SHOO TURKEY LETTUCE WRAPS

Steps:

• Heat dressing in large nonstick skillet on medium heat. Add turkey; cook 10 min. or until done, stirring frequently.
• Add coleslaw blend; mix well. Cook 5 min., stirring frequently. Stir in hoisin sauce and vinegar; cook and stir 1 to 2 min. or until slightly thickened.
• Spoon onto lettuce leaves; roll up. Top with onions.

TURKEY LETTUCE WRAPS

Steps:

• For the filling: Brown the turkey in the oil in a large saute pan over medium-high heat until no longer pink. Add the mushrooms, scallions, garlic and water chestnuts, and cook until the mushrooms soften. In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the turkey mixture and cook 1 minute. Remove from the heat.
• For the drizzling sauce: In a small bowl, whisk together the soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and 1/4 cup water.
• Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.

GINGER TURKEY LETTUCE WRAPS

Steps:

• In a large wok or frying pan, heat the oil and fry the turkey mince until browned and cooked through. Transfer to a bowl and set aside.
• Tip the carrots, water chestnuts and beans into the pan and stir-fry for 2 mins. Add the ginger and garlic, drizzle over the soy and stir-fry for 1-2 mins more. Add the mince and stir-fry until hot. Season to taste.
• To serve, pile the turkey and veg into lettuce leaf 'cups' and drizzle over the plum or chilli sauce.

TURKEY LETTUCE WRAPS WITH SHIITAKE MUSHROOMS

Steps:

• 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.
• 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.