Ground Turkey, Shiitake and Cashew Lettuce Cups
Published June 19, 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.
Delicious, light, and flavorful. Missing some ingredients, I subbed hoisin for oyster sauce, no shiitakes (next time), and added fresh grated ginger. Would likely also be great over rice or on a salad. Very well received.
I had a package of ground turkey from Costco, which I now approximate was 1.5 to 2 pounds. As a result the savory sauce had little impact. I tried again with the leftovers, making the same amount of sauce and the result was still underwhelming. I love the idea of a larb-like meal and may try this again if I can ever have access to fresh shitake mushrooms--I subbed white mushrooms and a couple of dried shitakes. The Hoisin sauce really helped lift the whole thing. In all, glad I tried it.
This was so delicious!! The crumb was moist and soft, and just crumbly enough to be perfection!! I didn’t really read the directions. I kind of threw everything into a bowl, mixed it for a minute put it in the pan and then baked it and it was perfection. I wanted something simple and quick and yummy and this checked all the boxes.