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Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Number of Servings: 8
Ingredients
- 3 Tablespoons low-sodium soy sauce
- 1 Tablespoon sugar, granulated or brown
- 2 teaspoons sesame oil
- 1 teaspoon hot sauce
- 3/4 pound lean ground turkey (15% fat)
- 2 stalks celery, sliced
- 2 medium carrots, shredded
- 1 Tablespoon minced fresh ginger or 3/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder or 1 clove of garlic, minced
- 1 can (8 ounces) water chestnuts, drained and chopped
- 2 cups cooked brown rice
- 8 large lettuce leaves
Directions
- Wash hands with soap and water.
- In a small bowl, blend the soy sauce, sugar, sesame oil and hot sauce.
- In a large skillet, sauté turkey, celery and carrot until the turkey begins to brown, 10 minutes. Break turkey into crumbles as it cooks.
- Add ginger and garlic. Cook 2 minutes.
- Stir in soy sauce mixture and water chestnuts. Cook 2 minutes longer.
- Stir in cooked rice. Heat through.
- Serve in lettuce leaves.
- Refrigerate leftovers within 2 hours.
Notes:
- No water chestnuts? Use chopped celery instead.
- No sesame oil? Use any type of vegetable oil.
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