Turkey Lettuce Wraps with Shiitake Mushrooms || Gracefult Kitchen

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Turkey Lettuce Wraps with Shiitake Mushrooms

Turkey

This turkey lettuce wraps with shiitake mushrooms recipe is very versatile. Try serving the filling on flour tortillas with hoisin sauce for a moo shoo type dish — or use it to top brown rice and veggies for rice bowls.

Ingredients

Filling:

2 ounces mai fun (angel hair) rice noodles
3 teaspoons vegetable oil, divided
4 shiitake mushrooms, sliced
1 (16 ounce) package ground turkey
6 green onions, chopped
¼ cup chopped water chestnuts
4 teaspoons finely minced fresh ginger
2 teaspoons minced garlic
3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon finely grated orange zest
12 leaves green leaf lettuce

Toppings:

1 carrot, grated
½ cup bean sprouts
½ cup salted peanuts
½ cup chopped fresh cilantro
½ cup sweet chili sauce

Description

Bring 2 cups water to a boil in a small saucepan; turn off heat. Stir in rice noodles, cover the saucepan, and soak until soft, 5 to 7 minutes. Rinse noodles with cold water. Drain well.
Heat 1 teaspoon vegetable oil in a large skillet over medium-high heat. Add mushrooms; cook until brown and soft, about 2 minutes. Transfer mushrooms to a bowl; set aside.
Heat remaining 2 teaspoons vegetable oil in the same skillet. Add turkey; cook until no longer pink, 5 to 7 minutes. Stir in green onions, water chestnuts, ginger, and garlic; cook for 1 minute. Add reserved mushrooms, soy sauce, and sugar; simmer to combine flavors, 1 to 2 minutes. Off heat, stir in vinegar, sesame oil, and orange zest.
Divide turkey filling among lettuce leaves; top with cooked noodles, a sprinkle of carrots, bean sprouts, peanuts, and cilantro. Serve with sweet chili sauce for dipping.