Serving Size  : 10      Preparation Time :20:00


  • 1 lb                                           ground turkey
  • 2 Tablespoons                       grated peeled fresh gingerroot
  • 4  Tablespoons                      teriyaki sauce
  • 4  Tablespoons                      rice vinegar
  • 2  Tablespoons                      honey
  • 1  teaspoon                             crushed red pepper, less or more to taste
  • 1  teaspoon                             corn starch
  • 1 1/2  Cups                              grated carrots
  • 1  Cup                                      fresh bean sprouts
  • 1  Cup                                      snow pea pods, fresh, cut lengthwise into strips
  • 1/2 Cup                                   sliced green onions
  • 1/4 Cup                                   sliced almonds, toasted
  • 12  leaves                                Bibb lettuce

Brown, but not crisp brown, the turkey with the ginger in a large wok or skillet.

Combine teriyaki sauce, rice vinegar, honey, red pepper, and cornstarch in a small bowl: stir with a whisk. Add teriyaki mixture to turky mixture in wok: stir in carrots, bean sprouts, snow peas and onions.  Cook 3 minutes or until sauce thickens slightly, stirring often. Stir in Almonds.

Spoon mixture into a bowl; surround with Bibb lettuce leaves.  Or spoon about 1/4 cup or less of the mixture in  each lettuce leaf and roll up. Place on platter.

NOTES : You can vary this recipe by using Chicken Breast halves–sliced. Serve with rice and it could be an entree. Also the almonds are optional, as are most of the other ingredients.
I prepared this recipe for a gathering at LuAnne’s house with Ceci and Deb…the 4 of us were in Bali together and had a great time reminiscing.

Recipe By : Dianne Holland

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