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Savoury, garlicky turkey mince stir-fried with mushrooms, crunchy water chestnuts, carrot and edamame in a tangy, spicy sauce, then spooned into crisp lettuce cups. They’re fresh, fun to eat and ready in 25 minutes.
Filling
Sauce
To serve
1.
Mix all the sauce ingredients.
2.
Heat the olive oil in the wok over a high heat. Cook the mince, breaking it up, until browned and cooked through with no pink meat (6–7 minutes). If using tofu, fry the tofu until golden (5–6 minutes) in step 2.
3.
Add the onion, the white parts of the spring onions, the garlic and the ginger, and cook for 2 minutes.
4.
Add the mushrooms and carrots and cook until softened (4 minutes). Add the water chestnuts and edamame and cook for 2 minutes.
5.
Pour in the sauce and toss until everything is coated and hot (1–2 minutes). Stir in the sesame oil and the green parts of the spring onions.
6.
Spoon the filling into the lettuce leaves to serve.
7.
8.
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12.
Storage information
Leave the filling to cool, then cover and refrigerate for up to 3 days. Reheat until piping hot all the way through. Freeze the filling for up to 3 months; defrost overnight in the fridge and reheat until piping hot. Keep the lettuce separate.
Tip
Bigger appetites: Serve with ½ x 250g pouch brown rice (or 50g dried brown rice) per person.
Cost-saving tips
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