Hand-Held, Healthy Recipe: Turkey Lettuce Wraps
June 18, 2010
By Mark Bishop, HSC Deputy Director
This may sound weird coming from me, but my wife and I realized that we have been in a bit of a food rut. Henry is going through a stage of not
eating his veggies, and we haven't pushed it much. But we recognized it
and felt like we needed to shake things up a bit and make a veggie-filled dinner that would be irresistible to a three-year-old. So last night we made turkey lettuce
fridge at the given moment. (So my challenge is to always keep an
adequately stocked fridge!) This is what I did:
Ingredients1 lbs. ground lean turkey1
medium onion, diced4 cloves garlic, diced1 head
fresh broccoli, diced1 medium zucchini, diced1 bunch
1 tbs olive oil for pan1/3 cup nuts, diced and
toasted4 tbs soy sauce1 tbs flour mixed with
1 tbs water1 teaspoon powdered ginger (fresh is better if
you have it)1 tbs sesame oilSalt to taste
head lettuce (iceberg or romaine work well) with leaves pulled apart
Caramelize the garlic and onion in a
large wok. Then add your hard veggies. Carrots work great, but I didn't
have any. So in this case, I added the broccoli and let it get bright
green and just slightly soft. Then I added the soy sauce and ginger,
and mixed. Then I added the turkey. I mixed it up and let the turkey cook
mostly through. About 10 minutes. Then I added the softer veggies —
asparagus and zucchini, and the nuts. At this point you'll have a lot of
liquid from the veggies in your pan. Add the flour and water mixture
and make sure it comes to a boil and thickens. Mix it well so it
doesn't get lumpy.Taste. If necessary, add a bit of salt
and pepper.When done, top with the sesame oil (don't cook
the sesame oil because it will lose its flavor).
this with lettuce leaves. We fill up the leaves and wrap them around
the stir fry. Tons of protein, tons of veggies and tons of flavor. It
makes a meal that's tasty, crunchy and really fun to eat.
kid who has been a bit picky lately.
The hot sauce I added myself.