Turkey San Choy Bow (or Chinese lettuce wraps) are a quick and healthy take on a classic. Flavoursome turkey mince filling with vegetables all wrapped in crisp lettuce cups is the perfect weeknight meal, that everyone- even the kids - will love!
3mediumspring onions, finely chopped (set aside the green parts)
2stalkscelery, finely chopped (roughly 1 cup)
2clovesgarlic, minced
1tablespoonfreshly grated ginger(note 1)
500gturkey mince (ground turkey)(1.1lb) (notes 2)
½cupdiced mushrooms
1mediumcarrot (finely grated)(roughly 1 cup not packed)
1largered chilli (half finely chopped and the other half sliced)
12lettuce leaves, washed and dried
2tablespoonstoasted peanuts, chopped(note 1)
For best results, always weigh ingredients where a weight is provided
Equipment
Large frying pan or wok
Instructions
Make sure all your ingredients are chopped and ready to go. There’s no time to stop with stir-fries
FOR THE SAUCE: Mix cornflour with the water to make a slurry, then add it together with all of the sauce ingredients and mix well.
FOR THE FILLING: Heat the oil in a large frying pan or wok over high heat. Add the white parts of the onions, celery, garlic and ginger and cook stirring continually for about 2 minutes until starting to soften and aromatic.
Add in the finely chopped chilli, cook for another 30 seconds.
Add the turkey mince and cook stirring and breaking up the larger chunks with a wooden spoon as you go, until cooked through.
Add the mushrooms. Cook, stirring for 2 minutes. Add the carrot and cook, stirring for another 2 minutes until softened.
Give the sauce a quick stir to make sure it’s well mixed then pour it into the wok. Stir through well to coat everything.
This bit is really important – now stop stirring and let the mixture sit over the high heat for about 1-2 minutes. The sauce will get thicker and the mix sitting on the bottom of pan will caramelise just slightly.
Add most of the greens of the spring onion, just reserving a few to scatter over the top at the end. Mix through.
Serve with lettuce leaves, sliced chilli, peanuts and coriander.
Place about ½ cup of mix into a lettuce leaf, then top with the remaining green onions, peanuts and chilli to taste. Fold up or eat like a taco.
Notes
I use a standard Australian 20ml tablespoon (equal to 4 teaspoons, worldwide)
Other meats: Traditionally Chinese lettuce wraps are made with pork but chicken and beef can also be used.
Meatless option: You can use extra-firm tofu in place of the meat. Add it when you would add the meat, crumbling it up.
Soy sauce: If you don't have low sodium soy sauce or alternative, cut the soy down to 1 tablespoon.
Prep ahead: Everything can be prepped ahead and stored in airtight containers in the fridge.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.