Friday, August 22, 2014
Asian Lettuce Cups
1 pound ground turkey, pork or beef
1 medium carrot, peeled and shredded (about 1/2 cup)
2 cloves garlic, minced
1 piece (1-inch) fresh ginger root, peeled and minced or 1 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1 cup Swanson® Chinese Hot & Sour Flavor Infused Broth
2 tablespoons cornstarch
1/4 cup chopped fresh cilantro leaves
1 tablespoon lime juice
8 large leaves Boston or Bibb lettuce
2 green onions, thinly sliced (about 1/4 cup)
1/4 cup chopped peanuts
How to Make It
1. Cook the turkey in a 12-inch nonstick skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
2. Add the carrot, garlic, ginger and red pepper to the skillet and cook and stir for 1 minute. Add 1/2 cup broth and heat to a boil.
3. Stir the remaining broth and the cornstarch in a small bowl until the mixture is smooth. Add the cornstarch mixture to the skillet. Cook and stir for 2 minutes or until the mixture boils and thickens.
4. Stir in the cilantro and lime juice just before serving. Spoon about 1/4 cup turkey mixture into each lettuce leaf. Sprinkle with the green onions and peanuts.