© 2023 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 tbsp peanut oil
1 Each red bell pepper, seeded and diced
2 Each scallions, thinly sliced
1 tbsp fresh ginger, peeled and minced
1 Clove garlic, minced
1 lb GROUND TURKEY
1 Can (8 oz) bamboo shoots, rinsed and drained
1 tbsp less sodium soy sauce
1/4 tsp dried red pepper flakes
1/3 c hoisin sauce
8 Large iceberg lettuce leaves, washed, dried and well chilled
Heat oil in large skillet or wok over medium-high heat. Add bell pepper and scallions; stir-fry 1 minute.
Add ginger and garlic; stir-fry 1 minute.
Add turkey; stir-fry until no longer pink, about 4 to 5 minutes.
Add bamboo shoots, soy sauce, red pepper flakes and hoisin sauce; cook until heated through, 2 minutes.
Spoon hot turkey mixture into each lettuce leaf cup. Roll tightly to enclose the turkey mixture. Serve immediately.
1 Serving Size
150 Total Calories
8 g Total Fat
2 g Saturated Fat
40 g Cholesterol
350 mg Sodium
7 g Total Carbohydrates
1 g Dietary Fiber
12 g Protein