Prep and cooking time: 20 minutes
¼ cup (60 mL) low sodium soy sauce
4 tsp (20 mL) fish sauce
4 tsp (20 mL) sugar
1 Tbsp (15 mL) vegetable oil
1 large shallot, finely chopped
2 Tbsp (30 mL) minced, peeled ginger
2 cloves fresh garlic, finely chopped
1 small jalapeno or red bird chili, seeded and finely chopped
1 lb (454 g) ground turkey
2 large heads Bibb, Boston or iceberg lettuce, leaves separated
1 carrot, grated
2 green onions, sliced lengthwise
2 limes, quartered
In a small bowl, combine soy sauce, fish sauce and sugar, and stir until sugar dissolves. Set sauce aside.
Heat a large fry pan or wok over high heat until hot. Add oil and swirl to coat pan. Add shallot, ginger, garlic and chili and stir for 30 seconds. Add turkey and cook approximately 5 minutes, breaking up meat with a wooden spoon, until almost cooked through. Add half the sauce to the turkey mixture and stir until meat is cooked through, about 2 minutes. Serve turkey mixture in lettuce leaves with remaining sauce, carrots and onions. Serve lime wedges on the side.
Nutritional information (per serving): Calories 250; Protein 25g; Fat 12g; Carbohydrates 11g.