Ingredients:
3 tsp. olive oil (this can be less if you don't get the LEAN turkey)
1-2 T. sesame seeds
3 cloves chopped garlic
1 C. onions, diced
1 lb. ground turkey (The original recipe called for ground chicken, but I couldn't find it in our stores.)
1 C. mushrooms, diced
1-2 zucchini, diced
1 sm. can water chestnuts, drained and diced
4 T. soy sauce
2 T. sweet & sour sauce or duck sauce
2 tsp. red wine or rice vinegar
1 tsp. cayenne powder (optional if you want less spice)
Salt and pepper to taste
Lettuce or cabbage leaves (we like cabbage)
**You can make a dip from wasabi mixed with a little soy sauce (optional). We didn't as we enjoyed the flavor of the meat mixture as it was.
Instructions:
Heat the oil in a skillet on medium heat. Briefly cook the sesame seeds and garlic. Add the onion and cook until the onion is soft and starting to brown. Add the turkey and use a fork to crumble it well in the pan while it's cooking. Add the remaining ingredients. Mix and continue cooking until the mushroom and zucchini are soft and it is all a nearly uniform texture. Wash your lettuce/cabbage and place it a plate. Fill the leaves with a scoop or two. Makes 4 servings.
