Ready in 45 minutes
Big Asian flavors in a low carb dish
"The inspiration for this came from pictures in an article on Asian foods was was reading while creating a menu and shopping list for the week. I grabbed the turkey and lettuce while shopping and let the other ingredients flow as I created the dish."
Mix the meat ingredients together and set aside to marinate while you prep the vegetables. Keep them covered and cool.
Have all of the vegetables ready and near the stove because things happen quickly toward the end of this process. Have a cover for your pan on hand as well as two large wooden spoons (or other implements to stir-fry with)
In a wok, or large frying pan, start the meat mixture cooking over medium-high heat . Spread it out fairly thin and allow it to brown lightly on the bottom. As soon at it starts to brown add in the onions and start breaking up the meat. After two minutes add the bell pepper and drizzle the hoisin sauce into the pan. Reduce the heat to medium.
Add the green cabbage and stir-fry it until it starts to wilt and brightens in color. Then add the red cabbage and stir-fry an additional minute. Cut the heat to low and cover the pan allowing the vegetables to steam in their own liquid for a minute or so. If there are excessive liquids in the bottom of the pan you can remove the lid, turn the heat up high and cook them down briefly.
Just before serving toss the mixture lightly with the sesame oil to give it a bit of shine. Then use a slotted spoon to lightly fill each of the lettuce leaves and serve.
Additional hoisin sauce may be served alongside (or use a squirt bottle and decorate the plate with it)
Each (3 leaf, app 1 cup) serving contains an estimated:
Cals: 191, FatCals: 95, TotFat: 11g
SatFat: 2g, PolyFat: 3g, MonoFat: 6g
Chol: 45mg, Na: 256mg, K: 444mg
TotCarbs: 12g, Fiber 3g, Sugars: 4g
NetCarbs: 9g, Protein, 12g
NOTE: The choice of vegetables was based on what was in our refrigerator. There's a lot of flexibility here. Cucumbers, jicama, bok choy, french cut green beans, or other suitable items could certainly be substituted based on availability.
Ground pork or chunks of fish could substitute for the poultry if you wish.
The inspiration for this came from pictures in an article on Asian foods was was reading while creating a menu and shopping list for the week. I grabbed the turkey and lettuce while shopping and let the other ingredients flow as I created the dish.
Fredette 2h agoThese were fun to make and delicious to eat.I made as directed and put out a little sweet and sour sauce.
marainfeldconner 3w agoWe doubled the recipe, so that we'd have leftovers, and used a bag of pre-cut broccoli coleslaw, which made it ridiculously easy. Plus, added about a 1/4 cup of water chestnuts for added crunch. Delicious!
rhbrown01 2y agoI substituted tofu for the turkey and added 2 teaspoons of freshly grated ginger. Yum! The sauce is really spot on. Thanks for the recipe!
NJinGA 2y agoGood and east to prepare. A little on the sweet side. I would prefer something a little more savory.
michellebolhuis 2y agoReally good favor. Yummy, we did add a bit of crunch by adding some chow mein noodles while assembling. I will make again when it is hot outside and we want a lite dinner. Thanks for sharing.
hannahclockhart 2y agoYum! Used butter leaf lettuce. So good.
bradshirilla 3y ago
nicoletepaiva 3y agoVery good! Also made a dipping sauce using a few teaspoons of ginger , few tablespoons of the chili garlic sauce, housein sauce, sesame oil, soy sauce , and three teaspoons of cider vinegar mixed together .
Ava79 3y agoWonderful! I made it with chicken I grilled in a little low sodium soy sauce, and omitted the oyster sauce. The whole thing took around twenty minutes to make. Awesome!
Melodious 4y agoEasy, fast and yummy. I will definitely make it again.