GROUND TURKEY GARLIC LETTUCE LEAVES! Easy and So Delicious!
1 cup Peanut Oil
1/4 Cup Chili Flakes
In saucepan heat the oil until very hot but not smoking. Add the flakes and remove from the heat. Let stand till cool. Pour into jar and use as desired. Store in refrigerator up to 3 months and remember – the hotter it sits – the hotter it gets!
1 Head of Iceberg Lettuce
1 lb ground turkey- (yes you can use lamb — but not my choice of flavor!)
5 cloves garlic – minced
1/2 small onion – minced
Lawry’s Salty and Seasoned Pepper
2-4 tablespoons of Chili Oil – Remember COOK TO TASTE – this is NOT a restaurant – you can TASTE the food!
1/4 cup Plum Wine
About 8 blanched scallion stems
red and orange bell peppers — the taste of green ones just too strong for my taste. cut into brunoise – teeny teeny tiny pieces. But still with some form so they won’t be soggy.
With the Iceberg Lettuce— I cored the sucker. Then I BLAMMED it with a good thud and it makes the leaves much easier to separate. Sorry I left out the blaming from the video as it was a “good time” in the kitchen!
Mix the turkey, garlic, onion and salt and pepper. Let it for about 20 minutes. flavors marry!
Heat a Wok until really hot. I used Paella Pan – worked great. Add a little of the Peanut Oil around the edges and in the wok stir fry the turkey until it is cooked through. Add chili oil, the plum wine and the brunoise of peppers and stir fry for about 45 seconds or more. Peppers should stay crisp!
Fill the lettuce cups with the ground mixture and top with blanched green onion strip for “style” Add extra Chili Oil if wanted. I personally like the “heat”!
I served with Brown Rice and Mixed Vegetables — stirred both in a little peanut oil and added soy sauce. The dinner was beautiful as well as tasty. And so darn healthy you can actually have wine and then Ice Cream!!!!