Asian Lettuce Wraps

Asian Lettuce Wraps

Making smarter/healthier choices for 2012 and this one hits the spot. Plus, it's low carb! These are so tasty!

Marinade:
2 tablespoons soy sauce
1 tablespoon dry sherry or mirin
1/2 teaspoon sugar
1 teaspoon cornstarch
1 green onion, finely chopped

Filling:
1 pound ground turkey or chicken
1 tablespoon oil
1 shallot, minced
1 clove garlic, minced
1 tablespoon minced fresh ginger
3/4 cup shredded cabbage
5 ounces shiitake mushrooms, stems discarded, caps thinly sliced
1 (5-ounce) can water chestnuts, chopped
2 green onions, thinly sliced
1 jalapeno pepper (seeded, ribs removed and finely diced) optional

1 small head of Boston or Bibb lettuce, leaves separated, rinsed, and dried

Dipping sauce:
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon water
1/2 teaspoon sriracha (optional) hot sauce

1. In a large bowl, combine all of the marinade ingredients. Add the ground meat; use a fork or your hands to coat the meat with the marinade, breaking up large chunks. Set aside for 15 minutes.

2. Heat the oil in a 12-inch nonstick skillet over medium-high heat until it flows like water when the pan is tilted. Add the shallot, garlic, and ginger; cook, stirring constantly, until fragrant, about one minute. Add the mushrooms and a pinch of salt and continue cooking, stirring occasionally, until the mushrooms soften. Add the chicken with its marinade and the water chestnuts; cook, breaking the meat into small pieces, until no pink remains, about 6 minutes. Stir in the green onions and jalapeno if using.

3. Combine all of the dipping sauce ingredients in a small bowl. Serve with the meat and lettuce leaves, filling the lettuce just before serving to prevent wilting.