Ingredients:

  • 4 Tbsp Hoisin Sauce
  • 3 Tbsp Soy Sauce (Low Sodium)
  • 1 Tbsp Rice Vinegar (Unseasoned)
  • 1 tsp Dark Brown Sugar or Maple Syrup
  • 1 tsp Cornflour (Cornstarch)
  • 2 Tbsp Water or Chicken Stock
  • 1 Tbsp Vegetable or Rapeseed Oil
  • 25 lb Ground Turkey (93% Lean)
  • 1 Tbsp Fresh Ginger, grated
  • 3 cloves Garlic, minced
  • 1/2 tsp Red Chilli Flakes (optional)
  • 1/2 cup Water Chestnuts, drained and chopped
  • 1 medium Carrot, finely grated
  • 3 medium Spring Onions (Scallions), sliced (whites and greens separated)
  • 1 tsp Toasted Sesame Oil
  • 2 heads Butter Lettuce (or Boston/Bibb)
  • 1/4 cup Fresh Coriander (Cilantro), chopped
  • 2 Tbsp Roasted Peanuts or Cashews, chopped
  • 1 medium Lime, cut into wedges

Instructions:

  1. Prep the Sauce: In a small mixing bowl, whisk together the hoisin, soy sauce, rice vinegar, brown sugar, and the cornflour/stock mixture until thoroughly combined and lump-free. Set aside.
  2. Prep Aromatics: Finely grate the ginger and mince the garlic. Slice the spring onions, separating the white parts (for cooking) from the green parts (for garnish). Carefully rinse and pat the lettuce leaves completely dry and arrange them on a platter.
  3. Sauté Aromatics: Heat the vegetable oil in a wok or skillet over medium-high heat. Add the minced garlic, grated ginger, chili flakes, and the white parts of the spring onions. Sauté for 60 seconds until fragrant.
  4. Brown the Turkey: Add the ground turkey to the pan. Break it up quickly with a spoon. Cook, stirring occasionally, until the turkey is fully browned and any excess liquid has evaporated. Use high heat to ensure the meat browns rather than steams.
  5. Add Vegetables: Stir in the grated carrot and chopped water chestnuts. Cook for 2 minutes, allowing the carrots to soften slightly while retaining crunch.
  6. Thicken the Sauce: Give the reserved sauce mixture a quick whisk. Pour the sauce over the turkey mixture. Bring to a rapid simmer, stirring constantly, until the sauce thickens and coats the meat entirely (about 1–2 minutes).
  7. Finish the Filling: Remove the pan from the heat. Stir in the toasted sesame oil. Taste and adjust seasoning if necessary.
  8. Serve: Spoon the sticky turkey filling into a large serving bowl alongside the platter of crisp lettuce cups.
  9. Garnish: Top the turkey filling liberally with the green spring onion slices, fresh coriander, and chopped nuts. Serve immediately with fresh lime wedges for squeezing.