Ground Meat Lettuce Wraps

We have a guest chef for this recipe. Our good friend Theresa made this for us when we went to visit her at the coast. There are several variations you can do on this recipe, though I included the ingredients as Theresa made it for us. She uses ground chicken, though the recipe calls for turkey. I think either way would be delicious.

• 1 lb ground turkey or chicken
• 4 Tsp soy sauce
• 2 tsp rice wine or cooking sherry
• 2 tsp cornstach
• 2 tsp canola oil
• 2 cloves garlic, minced
• 2 tsp fresh ginger, grated
• 1/2 cup chipped red onion
• 4 peeled water chestnuts, diced
• 1 lb mushrooms
• 1 red bell pepper, diced
• 4 tsp rice vinegar
• 3 Tbsp oyster sauce
• 1 head butter or romaine lettuce
• 1 1/2 cups cooked rice
• 1 can (11 oz) mandarin orange sections, drained

In a bowl, marinate the ground meat with the soy sauce, wine and cornstarch for 10 minutes at room temperature. 

Heat a wok or large frying pan over high heat. When hot, add the oil, swirling to coat. Stir in the garlic, ginger, and red onion. Fry for 30 seconds, until fragrant.

Add the ground meat, cooking and stirring until lightly browned, about 2-4 minutes. Stir in the mushrooms, water chestnuts, rice vinegar and oyster sauce. Simmer for 2 minutes, or until the meat is cooked through. Stir in the bell pepper and simmer until it is tender-crisp, about 30 seconds to 1 minute. Season to taste with salt and pepper, if desired. 

Assemble the lettuce wraps by spooning a heaping tablespoon of rice and filling onto each lettuce leaf. Top with 2-3 mandarin orange sections. 

NOTES: As with most lettuce wraps, the lettuce leaves can break easily. After attempting to eat my first one as intended, I made the second one into a salad and ate it with a fork. Still tastes just as good.

Serves 4-6

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Recipe from www.GoodLifeEats.com