Asian Lettuce Wraps

We’ve recently started participating in a produce co-op. It’s been a great way to try out vegetables we normally don’t buy very often and eat a lot more of the ones that we do. Last weekend’s box had a TON of lettuce in it.  One can only eat so much salad, so I thought Asian-style lettuce wraps would be another good way to use it one of the heads of green leaf lettuce. It’s also a great way to include other veggies that kids (or husbands) won’t normally eat – in this case. mushrooms.  I used ground turkey to keep the fat content down, but you could easily substitute chicken, pork or even TVP for a vegetarian version.  This was pretty quick and easy to put together and a big hit with family. I’ve included the recipe after the jump.


  • 1 lb. ground turkey
  • 1 TBSP vegetable oil
  • 1 c. mushrooms, diced
  • 1  c. (1 small can) water chestnuts, finely chopped
  • 1/2 c. bamboo shoots, finely chopped
  • 1/2 c. (1 small can) baby corn, chopped
  • 2 scallions, thinly sliced


  • 2 TBSP soy sauce
  • 1 TBSP dark mushroom soy sauce (can sub regular soy sauce if you don’t have this)
  • 3 TBSP hoisin sauce
  • 2 TBSP rice wine (can sub sherry or red wine)
  • 2 TBSP water
  • 1 TBSP Chinese vinegar (can sub balsamic or other vinegar)
  • 1 TBSP oyster sauce
  • 1 tsp sesame oil
  • 1 tsp grated fresh ginger
  • 1 clove garlic, minced or crushed in press
  • 1 tsp cornstarch


  1. In a small bowl, combine all the ingredients for the sauce, stirring until smooth.
  2. In a large nonstick pan, brown the ground turkey in the vegetable oil. When it is almost cooked through, add the mushrooms, water chestnuts, bamboo shoots, and baby corn. Saute for 3-4 minutes, until heated through.
  3. Turn the heat down to medium and add the sauce to the pan.  Stir to combine, and simmer for 5-7 minutes, until the liquid thickens.
  4. Turn off the heat and add the scallions.  Serve rolled in whole lettuce leaves, or over rice. Makes about 10 wraps.