This is a quick and light recipe perfect for that summer night when you want something different.
1 pound lean ground turkey
3 diced carrots
2 stalks diced celery
1/3 cup reduced-sodium teriyaki sauce
1/4 cup hoisin sauce
3 tablespoons peanut butter
2 tablespoons chopped fresh ginger
1 tablespoon rice vinegar
1 tablespoon sesame oil
3 garlic cloves minced
4 green onions chopped
- In a large nonstick skillet coated with cooking spray, cook turkey over medium heat until no longer pink.
- Add carrots and celery to the pan. Stir in the teriyaki sauce, hoisin sauce, peanut butter, ginger, vinegar and oil. Stir-fry over medium-high heat for 5 minutes. Add garlic; cook 1 minute longer.
- Remove from the heat; stir in onions. Place 1/2 cup turkey mixture on each lettuce leaf; fold lettuce over filling. Yield: 4 servings.
Grace Grits and Gardening