1/4 c lower-sodium soy sauce
1 tbsp peanut oil
1/4 tsp sesame oil
1/4 c molasses
1-1/2 tsp peeled and minced gingerroot
1 tbsp fresh minced garlic
1 Small jalapeno pepper
1 lb COOKED TURKEY (DARK MEAT PREFERRED), shredded
2 tbsp canola oil
1/2 c hoisin sauce
8 Mini sesame buns, lightly toasted
3-4 tbsp finely shredded Chinese (napa) cabbage
2 tbsp chiffonade fresh basil
2 tsp Sriracha sauce
1 Small cucumber, peeled and thinly sliced
Combine soy sauce, oils, molasses, ginger, garlic and jalapeno in a food processor and process until well blended. Pour into a non-reactive bowl.
Stir shredded cooked turkey and sauce together and mix well.
Over medium heat, warm oil in a heavy skillet and add marinated turkey. Heat until turkey is hot.
Reduce heat to warm and add hoisin sauce and mix well.
Cover bottom half of each roll with 2 ounces hot turkey, a dash Sriracha sauce, about 1 teaspoon shredded cabbage, a sprinkle of basil leaves and 1 thin slice cucumber. Cover with top of bun.