1

Combine the chopped garlic and chopped ginger in a bowl.

2

Cut off and discard the root end of the lettuce; separate the leaves.

3

In a bowl, whisk together the soy sauce, honey, vinegar, sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

4

In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the turkey; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add half the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the turkey is coated and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.

5

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned.

6

Add the chopped garlic and ginger; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

7

Add the cooked cooked turkey; stir to combine. Taste, then season with salt and pepper if desired.

8

Serve the lettuce leaves, filling, remaining sauce, and sunflower seeds separately.

9

Assemble each cup using 2 lettuce leaves. (I usually serve this with some cooked rice.)

Category

Ingredients

Directions

1

Combine the chopped garlic and chopped ginger in a bowl.

2

Cut off and discard the root end of the lettuce; separate the leaves.

3

In a bowl, whisk together the soy sauce, honey, vinegar, sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

4

In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the turkey; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add half the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the turkey is coated and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.

5

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned.

6

Add the chopped garlic and ginger; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

7

Add the cooked cooked turkey; stir to combine. Taste, then season with salt and pepper if desired.

8

Serve the lettuce leaves, filling, remaining sauce, and sunflower seeds separately.

9

Assemble each cup using 2 lettuce leaves. (I usually serve this with some cooked rice.)

Sambal Oleck Turkey Lettuce Cups