Yesterday was Cinco de Mayo as most of you probably know. So, how did we celebrate this Mexican heritage holiday? A margarita? Dos Equis or Corona? Fajitas or maybe tacos? Nope. I cooked a wonderful dinner with inspiration from….Asia?
I did actually plan to make our fave bbq shrimp tacos with pickled red onion and mango slaw but an evening brain fart on Tuesday led to no thawed shrimp on Wednesday. Luckily I did have some thawed out ground turkey, so we switched gears a bit. What can I say, we’re well-rounded and celebrate all cultures around here 🙂
Chicken Lettuce Wraps (or turkey in this case) – Serves 4 (3 per person)
1.5t peanut oil (I used half toasted sesame and half olive)
1/2c minced green onions
1lb ground chicken (turkey)
1/2c chopped waterchesnuts
1/2t fresh grated ginger
3T low-sodium soy sauce
2T fresh squeezed orange juice
1T oyster sauce
12 Boston or iceberg lettuce leaves
Heat oil in a skillet over medium-high heat. Add onions, cornstarch, and meat to pan and saute 4 min or until meat is cooked through. Add waterchesnuts, ginger, soy sauce, juice, and oyster sauce to pan and cook for 2 min. Remove from heat. Spoon 1/4 cup meat mixture into the center of each lettuce leaf and roll up.
And due to a Wednesday evening brain fart, there is no pic. My hunger must have turned off the blog switch in my head. This isn’t the first or the last time these will show up on our table, so I promise a visual in the future.