Serves 4 as an appetizer or 2 as a main dish
Ingredients:
2 medium-sized heads of iceberg lettuce
1-2 tsp vegetable oil (I use sesame oil)
1 red chili pepper (fresh or dried)
4 garlic cloves, chopped
1 lb lean ground turkey (or chicken or beef)
1 Tbsp fish sauce or oyster sauce (or to taste)
1 bunch green onions, trimmed and thinly sliced
1 tsp sugar (or to taste)
Zest and juice of 1 lime
4 Tbsp chopped cilantro
Condiments for serving:
1 lime, cut into wedges
Sriracha or Tabasco sauce
Hoisin sauce
Directions:
- Remove the lettuce leaves, stopping when the leaves get smallis
- Place all the large leaves in a sink of very, very cold water (a handful of ice cubes helps--this crisps up the lettuce leaves)
- While the leaves are crisping, heat the oil in a wok
- Add the chili and garlic to hot oil and stir-fry for a moment or two
- Add the meat to the wok, stirring and browning it, breaking it up into small bits
- Season mixture in wok with fish sauce, then remove from the heat
- Toss in the onions, sugar, lime zest and juice, stirring to combine
- Stir in the cilantro
- Drain the lettuce leaves, blot with a paper towel, and arrange on a platter
- Spoon the hot mixture into a serving bowl
- Place bowls of fresh herbs, lime wedges and Hoisin sauce on the table along with the hot sauce
- Serve
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