“This super-fresh take on a Chinese classic dish has lots more veggies and much less fat. Turkey mince is a great source of protein and has less saturated fat and is easier to digest than red meat. Flavoured with spices and herbs rather than salt, you heart and blood vessels will thank you too!”
Ingredients
- 250g organic turkey mince
- Iceburg lettuce
- 2 – 3 tablespoons of sesame oil
- 3cm piece of ginger
- 3cm piece of lemon grass
- ½ teaspoon of Chinese five spice
- 1 zucchini
- 1 carrot
- ½ red capsicum
- 1 brown onion
- 1 clove of garlic
- 4 – 6 button mushrooms
- 4 kale leaves
- 4 asparagus spears
Method
- Carefully peel off the 6 – 8 lettuce leaves so they remain fully intact. Wash thoroughly and put to one side to drain.
- Finely dice the onion, garlic, ginger and lemon grass and set aside.
- Finely dice the remaining vegetables (zucchini, carrot, capsicum, mushrooms and asparagus) and set aside in a separate bowl.
- In a saucepan, heat the sesame oil over high heat and then sauté the onion, ginger and lemon grass until fragrant.
- Add in the turkey mince and Chinese five spice, stir occasionally until the turkey is cooked through.
- Add in the diced vegetables and cook for 2 – 3 minutes until vegetables appear cooked (I like mine a bit crunchy!)
- Shred the kale and arrange over the top of the vegetables and turkey mixture.
- Turn the heat off, cover with a lid and allow the kale to steam/soften for 1 – 2 minutes before stirring through.
- Portion the mixture into lettuce cups, wrap up and enjoy!
