Tuesday, May 25, 2010

Turkey Mushroom Lettuce Wrap

The other day, Gregg and I went to RedHawk Casino on our way back from Lake Tahoe. We wanted to have the $9.99 buffet dinner, unfortunately, we arrived 5 min late. They closed. So we decided to try out the chinese restaurant there, called Pearl. We looked at the menu and surprisingly the price is reasonable. So we were seated by our waiteress, Miss Erica and greeted by the Manager, Miss Athena. We were the first customer at that time and followed by the others. See, we bring them businesses. We then ordered Chicken Mushroom Lettuce Wrap, Mandarin Pork Chop (just like sweet and sour) and Shrimps Scallops Egg White Brocolli. Honestly, they were so good! Thats why I am recreating the lettuce wrap, healthy and easy to make.


2 lb Turkey minced (it is all depends on how much protein you preferred)
1 cup chopped shitake mushroom (you can use other mushrooms)
1 teaspoon chopped garlic
1/4 cup chopped onions
2 Tablespoon chopped green onions
1 Tablespoon Oyster sauce
1 teaspoon Sesame seeds oil
1 teaspoon Chinese cooking wine (actually you can use white wine or rice wine or sake)
Salt and pepper to taste
2 Tablespoon cooking oil


1. Heat the non-stick pan on medium high, add the cooking oil, onions, garlic and mushrooms. Stir fried for a minute until the mushrooms smells good.
2. Add in the turkey minced and chinese cooking wine, stir for 2-3 minutes until all fully cooked (when the color turned white)
3. Add oyster sauce, sesame seeds oil, salt and pepper to taste. Lastly add the chopped green onions, stir for seconds. Take it out and let it cool a little before serving. Serve with cleaned lettuce.

"Anda Boleh"


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