Equipment
Ingredients
Produce and Nuts
- 1 butter lettuce, leaves separated, washed, and dried
- 150 g fresh shiitake mushrooms, stems removed, caps finely diced
- 50 g roasted unsalted cashews, roughly chopped
- 15 g garlic, minced
- 10 g ginger, peeled and finely minced
- 30 g scallions, thinly sliced, white and green parts separated
Protein
- 450 g ground turkey
- 15 ml neutral cooking oil
Aromatic Sauce
- 45 ml oyster sauce
- 30 ml shaoxing wine
- 15 ml light soy sauce
- 5 ml dark soy sauce
- 5 ml toasted sesame oil
- 5 g cornstarch
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 112 kcal
- Protein
- 9 g
- Carbohydrates
- 4 g
- Fat
- 7 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 220 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 26 mg
- Potassium
- 221 mg
- Calcium
- 22 mg
- Iron
- 1.1 mg
- Magnesium
- 25 mg
- Phosphorus
- 116 mg
- Zinc
- 1.3 mg
- Vitamin A
- 52 mcg
- Vitamin C
- 3 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 0.1 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.11 mg
- Niacin
- 3.2 mg
- Folate
- 10 mcg
- Water
- 46 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a small mixing bowl, whisk together the oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, and toasted sesame oil until uniform. Prepare the cornstarch slurry in a separate small ramekin and set both aside.
Heat the neutral cooking oil in a wok or large skillet over high heat until shimmering. Add the ground turkey, breaking it apart with a spatula. Cook for 5 to 7 minutes until well browned and the internal temperature reaches 74 degrees C or 165 degrees F.
Add the diced shiitake mushrooms, minced garlic, minced ginger, and the white parts of the sliced scallions to the pan with the turkey. Cook for 3 to 4 minutes until the mushrooms have softened and the aromatics are highly fragrant.
Pour the prepared aromatic sauce mixture over the turkey and mushrooms. Stir well to coat. Give the cornstarch slurry a quick stir to recombine, then pour it into the wok. Simmer for 1 to 2 minutes until the liquid reduces into a glossy glaze that clings to the meat.
Remove the wok from the heat. Fold in the roughly chopped cashews and the remaining green scallion parts. Transfer the hot mixture to a serving bowl alongside the chilled, separated lettuce leaves so guests can assemble their own cups.
Chef's Notes
- Drying the lettuce leaves completely is crucial. Any residual water will dilute the savory sauce and make the cups messy to eat.
- For the best textural contrast, wait to add the cashews until the wok is completely off the heat so they retain their roasted crunch.
- Ground turkey can sometimes lack the fat content needed for deep flavor. The dark soy sauce and toasted sesame oil in the glaze compensate by providing rich, savory depth and a beautiful mahogany color.
- If your ground turkey releases a lot of water initially, do not rush the browning process. Let the water fully evaporate before you begin to crisp the meat.
Storage
Refrigerator: 3 days — Store turkey filling and lettuce in separate airtight containers.
Freezer: 1 month — Freeze turkey mixture only. Do not freeze lettuce.
Reheating: Microwave turkey filling on high for 1-2 minutes, or reheat in a skillet over medium heat until thoroughly warmed.
Troubleshooting
Watery or soupy filling
Cause: The wok was not hot enough, causing the mushrooms and turkey to steam instead of sear, or the slurry was omitted.
Fix: Push the meat mixture to the sides of the wok, allowing the liquid in the center to boil off, or whisk in a small amount of extra cornstarch slurry.
Prevention: Ensure the oil is shimmering and slightly smoking before adding the meat, and do not overcrowd the pan.
Bitter burnt taste in aromatics
Cause: Garlic and ginger were added too early or cooked over heat that was too high without enough moving.
Fix: Cannot be fixed if completely scorched. Balance minor bitterness with a pinch of sugar.
Prevention: Wait until the turkey is mostly cooked before adding delicate minced aromatics.
Cultural Context
Lettuce wraps, or san choy bow, originated in Cantonese cuisine as a resourceful way to utilize leftover minced pigeon or squab. Today, they are a beloved staple in Chinese and Chinese-American dining, recognized for the delightful sensory contrast between the hot, savory filling and the cold, crisp lettuce shell.
