I is for: Iceberg Lettuce Cups {with leftover turkey}

I may have found my new favorite way to use up Thanksgiving turkey. Asian lettuce cups! Similar to what you might get at a place like P.F. Changs (or Betelnut for you San Francisco peeps)…but better of course because it’s homemade.

Also, as much as I looooove all of the Thanksgiving leftovers and turkey sandwiches, by Saturday, I’m usually ready for a different type of flavor. These are perfect because they don’t resemble Thanksgiving, but they are a great way to use up some extra turkey if you are lucky enough to still have some.

This recipe also goes pretty fast. Once you chop up all of your ingredients, mix up the sauce. Half of this will be used for the stir-fry, and the other half will be used for serving. I basically grabbed every type of Asian condiment in my kitchen and added the necessary amounts until it tasted the way I liked. Don’t worry, I took careful notes so that you can recreate this delicious masterpiece. (Note: I also think green onions would be good in this, but my mom doesn’t like onions, so I didn’t use any).

Heat wok over medium-high heat. Add peanut oil and heat until very hot. Add garlic and ginger and stir-fry one minute. Add mushrooms and stir-fry 2-3 minutes more. Add minced turkey, chopped water chestnuts, and about half of the sauce mixture. Stir-fry until everything is heated through. Reserve a couple of carrot strips for garnish, and stir the rest into the wok. (Note: I used leftover Thanksgiving turkey, but you could also use cooked chicken breasts or cooked, ground turkey as well).

In the meantime, wash and carefully separate lettuce leaves. Arrange on a platter alongside meat mixture garnished with carrot strips and serve with reserved sauce. You can either mix it with a little hot mustard and chili garlic sauce or serve them all separately and allow diners to make their own combination.

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