Turkey Lettuce Wraps with Hoisin

• 500 gturkey mince
• 2little gem lettuces, leaves separated
• 4 tbsphoisin sauce
• 2 tbspsoy sauce
• 3cloves garlic, crushed
• 1thumb ginger, grated
• 4spring onions, sliced
• 1red chilli, sliced
• 1 tbspsesame oil
• 2 tbspsesame seeds
• 1carrot, coarsely grated (optional) (optional)
• Fine salt and black pepper
• 300 gcooked rice (optional)
• 15 gcoriander leaves (optional)

Method

1. 1Heat a dry wok or heavy non-stick frying pan over a high heat until properly hot. Season the turkey mince generously with salt and pepper before it hits the pan.
2. 2Add the mince in two batches, breaking it apart with a wooden spoon and pressing it flat against the pan. Leave it long enough to catch at the edges before stirring. Cook each batch for 4–5 minutes until the edges are catching and the pan smells deeply savoury, then return the first batch to the pan.
3. 3Drop the heat to medium. Add the crushed garlic and grated ginger and stir for 30 seconds; just until fragrant.
4. 4Pour in the hoisin and soy. Stir-fry for 1 minute until the mince is glossy, then push the meat to one side and let the sauce bubble and tighten in the bare patch of pan for another 20 seconds; that's the glaze becoming a sauce, not a paste. Toss it all back through so every shred is coated. Check the turkey reaches 75°C for 30 seconds.
5. 5Pull the pan off the heat and stir through the sesame oil. Taste; most of the salt is in the soy and hoisin, but a final pinch ties it together.
6. 6While the mince rests, separate the little gem leaves into cups and arrange on a serving platter.
7. 7Spoon the turkey into the lettuce cups and scatter over the spring onions, red chilli and sesame seeds. Add the optional grated carrot if using. The cooked rice and coriander are optional accompaniments.

Per serving

kcal

325

protein

28.6g

fibre

2.6g

carbs

14.6g

fat

17.7g