Low-Cal Lettuce Wraps

Tonight I learned the golden rule of cooking meat: you have to heat the pan before adding the meat! Apparently, all this time I've been doing it wrong by plopping meat on the pan before turning it on! But Will said that when it's time to cook meat, heat the pan (and oil, if applicable) and when you think it's ready, put a teeny piece of meat on the pan to test if it sizzles. If it does, it's time for the rest of the meat; if not, keep waiting.





Now this recipe is an old favorite of mine. My mother and I discovered it one summer while looking for tasty low-cal recipes that were a little out of the ordinary. We really like P.F. Chang's lettuce wraps and wondered if there was any way to make a healthy version of those. Well, we found this recipe and have never looked back since! For this particular round, Will and I decided to skip the mess of actually eating these in their wraps, but instead shredding the lettuce and enjoying the mixture over top.



Low-Cal Lettuce Wraps
20 oz. ground turkey (lean is preferable)
3 tbsp soy sauce
1/4 cup hoisin sauce
A bunch of chopped green onions
2 tbsp sugar
1 cup water
1 tbsp corn starch
Ground ginger, to taste
Garlic powder, to taste

Cook the ground turkey until browned. Add soy sauce, hoisin sauce, green onions, sugar, water, and corn starch, ground ginger, and garlic powder, and simmer for 15 minutes. Continue to stir while simmering to keep mixture combined evenly. Serve on giant lettuce leaves or in a bowl of chopped lettuce. Add sriracha, if desired. Enjoy!