Debi Mazar's Turkey Lettuce Cups
- 1 1/2 cups mushrooms
- 3 cloves garlic
- 1 large carrot
- 1 head butter lettuce
- 2 tbsp canola oil
- 1 1/2 lbs ground turkey
- 1 cup shredded green cabbage
- 1/3 cup Soy Vay® Hoisin Garlic Marinade & Sauce
1.Mince the mushrooms and garlic.
2.Peel and grate the carrot.
3.Separate the butter lettuce leaves.
4.Heat the canola oil in a large non-stick frying pan or wok over medium-high heat.
1.Cook the turkey until browned.
2.Next, add the mushrooms and garlic and cook until fragrant; about 1 minute.
3.Toss in the carrots, cabbage and hoisin garlic sauce. Stir until everything is evenly coated and cooked through.
4.Cover for about 2 minutes.
5.Let cool down for a few minutes.
6.Spoon the meat and vegetable mixture into each butter lettuce leaf.
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