Here’s my fave dinner recipe! It’s great for lunches and easy to freeze for quick dinners 🙂

 

 

2 Tbs oil

3 lbs ground turkey breast

1 Tbs minced ginger

2 garlic cloves (1/2 Tbs minced)

5 medum carrots

10 green onions

1 (8 oz) can sliced water chestnuts

1 (10 oz) can bamboo shoots

 

1 cup hoisin sauce

1/2 cup soya sauce

1/3 cup dry sherry or white wine

1 Tbs sesame oil

1 Tbs Sriracha or other hot chili sauce or paste

 

– chopped peanuts

-cilantro

-Asian Peanut Sauce

 

MINCE THE VEGGIES: May be minced by hand; easier to use a food processer (FP) if you have one.

1. Mince garlic and minger; 2. Chop carrots into 1″ chunks and add them to FP and process until minced; 3. Remove garlic/ginger/carrots into seperate bowl; 4. Chop green onions into 2″ pieces and add with bamboo shoots and water chestnuts into FP, process till minced.

 

COOKING INSTRUCTIONS: Add oil to large skillet and heat on med – high heat. Brown turkey until no pink remains, breaking apart chunks as the meat cooks. Add all the minced veggies and cook 5 – 10 min until tender. In seperate bowl, whisk together sauce ingredients; add to turkey mixture. Stir and cook until heated through, approx 5 min.

 

TO SERVE: Spoon turkey mixture into a lettuce leaf. Add some rice and toppings if desired. Roll the lettuce leaf and eat.

TO FREEZE: Put mix into Ziploc freezer bags – 2 cups of mix per quart size bag. Flatten bag, press out as much air as possible, and seal. Put in thte freezer on a trap to keep it flat. Once frozen, remove from tray and stack bags in your freezer.