i'm sick of leftovers. it's time for asian food. ok, asian inspired food.
i have to be honest, i was real leery of the fish sauce. i psyched myself up to use it until i went shopping for it. i had a hard time finding it on the shelf of the asian section, so a twenty-something woman stocking the shelves helped me. needless to say she did not recommend i use the fish sauce. but i went with it anyway.
one piece of advice: do not smell the fish sauce. it will totally turn you off of whatever dish you're making and the thought of any fish dishes. it is not so good.
before (L) & after (R) adding the sauce
but i'm glad i used it. turns out the sauce was perfectly flavored, but a bit salty. no fishiness whatsoever. and this is definitely quick. and could easily be made with beef.
- the original recipe called for a shallot. since i didn't have any, two small onions did me just fine.
- i added all of the sauce to the cooked turkey and let most of the water cook out, to thicken the sauce just slightly.
- we had romaine hearts left over from late last week, so we used those. next time i'll definitely go with iceberg. the romaine has a different taste and it comes through.
- next time i'm going to use low sodium soy sauce to make it less salty.
turkey in lettuce wraps
based on everyday food's stir-fried turkey in lettuce wraps
total time start to finish: 30 minutes, 4 hearty servings
1/4 cup soy sauce
4 teaspoons fish sauce
4 teaspoons sugar
1 onion or shallot, minced
2 tablespoons minced fresh ginger
2 garlic cloves, minced
1 pound ground turkey
- mix the soy sauce, fish sauce, and sugar until the sugar dissolves.
- heat a wok over high heat. coat the bottom with vegetable oil and add the onion, ginger, and garlic.
- cook for about one minute, until the ginger and garlic are fragrant.
- add the turkey and cook completely. use a wooden spoon to break up the chunks.
- add the soy, fish, sugar sauce and cook until the liquid is mostly absorbed by the turkey, about 5 minutes.
- serve inside lettuce leaves.