1 lb. ground turkey
2 tsp. rice wine vinegar
2 tsp. soy sauce
1 tsp. grated ginger
2 cloves garlic, minced
2 T. vegetable or peanut oil
1 large carrot, cut julienne
1 large zucchini, cut julienne
1 red pepper, cut into thin strips
2 oz. bamboo shoots, cut into thin strips
1 T. soy sauce
3 T. hoisin sauce
2 tsp. rice wine vinegar
2 heads butter lettuce, leaves separated, washed and dried
hoisin sauce
In a bowl, combine the turkey, rice wine vinegar, soy sauce, ginger and garlic. Toss well. Allow to marinate for 1 hour, if possible.
Heat a wok or a large skillet. Add oil. Stir fry the turkey mixture, cooking for about 1minute on medium high heat.
Add the vegetables, stir fry for another 2 minutes. Add the soy sauce, hoisin and rice wine vinegar and cook for another minute. Remove from heat.
Place in serving bowl; serve with lettuce leaves on side.
TO ASSEMBLE: Place a teaspoon hoisin sauce in lettuce leaf, fill with several tablespoons turkey mixture and roll up. Serves 4-6 as a first course, 3-4 as a meal.
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