Hazelnut Asian Lettuce Wrap
Author: Hazelnut Council
Recipe type: Main
Serves: 6
- 1 tablespoon vegetable oil
- 1¼ pound turkey, ground
- 2 teaspoons garlic, fresh, minced
- ⅓ cup orange juice
- ⅓ cup Hoisen sauce
- 1½ tablespoons soy sauce
- 1 tablespoon ginger, fresh, minced
- 1 tablespoon rice wine or white vinegar
- 1 cup hazelnuts, toasted, skin removed, coarsely chopped, divided
- 4 cups (8 ounces) coleslaw mix, cabbage and carrot blend
- ½ cup green onions, thinly sliced
- ¼ cup cilantro leaves, packed
- 2 heads romaine leaves, washed, trimmed
- Heat oil in large frying pan over medium high heat. Add turkey and garlic and sauté for 8 to 10 minutes until cooked. Drain and set aside.
- Puree orange juice, hoisen sauce, soy sauce, ginger, vinegar and ⅓ cup hazelnuts in blender or food processor for 10 seconds, until blended.
- Pour sauce over turkey and add coleslaw, green onions, cilantro and remaining hazelnuts. Mix until blended. Spoon on romaine leaves and serve.
Calories: 350 Fat: 22 g Saturated fat: 3 g Carbohydrates: 18 g Fiber: 4 g Protein: 23 g Cholesterol: 55 mg
Recipe by Webicurean at http://blog.webicurean.com/2006/10/10/hazelnut-asian-lettuce-wrap/
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