Ground Turkey, Shiitake and Cashew Lettuce Cups
Published June 20, 2024
- Total Time
- 20 minutes
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons Shaoxing wine or dry sherry
- 1tablespoon oyster sauce
- 2teaspoons soy sauce, plus more to taste
- ½teaspoon ground white pepper, plus more to taste
- 2tablespoons peanut or sunflower oil (or another neutral-tasting oil)
- 1pound ground turkey
- 4ounces fresh shiitake mushrooms, tough stems removed, torn into 1-inch pieces (about 2 cups)
- 2scallions, thinly sliced, dark green slices reserved for garnish
- 2celery stalks, diced (about ¾ cup), tender leaves reserved for garnish
- 2tablespoons roughly chopped cashews
- Cold, crisp lettuce leaves, such as iceberg, little gem or butter lettuce
- Hoisin sauce, for serving
Preparation
- Step 1
Whisk the wine, oyster sauce, soy sauce and white pepper together in a small bowl or cup; set aside.
- Step 2
Heat oil in a large skillet over medium-high until just beginning to smoke. Add turkey and, using a wooden spoon or spatula, spread the meat to the edges in an even layer. Let cook until the bottom of the meat is deeply browned, 4 to 5 minutes. Then stir the turkey, breaking up the meat into small pieces.
- Step 3
Stir in the mushrooms and white and light green scallion slices and cook, stirring and scraping the bottom of the pan if anything begins to stick, until the mushrooms are glistening and scallions have softened, about 2 minutes.
- Step 4
Stir in the reserved sauce, the diced celery and the chopped cashews and cook until celery is warmed and meat is cooked through, about 1 minute. Immediately remove from heat. Taste and add soy sauce and white pepper as needed.
- Step 5
To serve, transfer to a platter and scatter with reserved scallion greens and celery leaves. At the table, smear a small amount of hoisin sauce on a lettuce leaf and fill with a spoonful of the turkey mixture.
Private Notes
Comments
I added 1 tablespoon of fresh ginger and a bunch of fresh cilantro. The butter lettuce fell apart so I turned it into a salad. It was delicious!
Our local “upscale” Chinese takeout in Northern California does a version of this with small diced jicama. And pine nuts instead of cashews. Both which I added successfully, plus some grated ginger. Some of us always play around with these basic recipes. Thanks for the great reminder. Will make this again.
So delicious. Couldn’t find oyster sauce, (I live in a rural community), so used some anchovies in olive oil.
@ Belle: In place of the Shaoxing wine or dry sherry, try using a high quality Mirin, like Eden Farms. It has some similar flavors going on. And maybe add a couple drops of rice vinegar.
This was wonderful! I made it with tofu and kept the mushrooms. I didn't have fresh shiitake mushrooms, so rehydrated dried ones and then simmered them in the strained broth before sauteing the rest of the veggies. The dish was easy and terrific, and I will make it again soon.
Really really delicious. Simple easy to make. But….the amount of sauce was not quite enough to really make it tasty…was a touch bland….so I added more soy and hoisin to the meat and it did the trick. Love the other ginger notes will add next time.