Big Stone Gap by Adriana Trigiani
The Madonnas of Leningrad Discussion Questions

Asian Lettuce Wraps

Jenny’s signature dish and book club favorite. It’s a tasty and healthy appetizer that doesn’t make you feel like you have to show up at the gym for the next week to burn it all off.

2 teaspoons olive oil

5 cloves garlic, minced

1 tablespoon finely minced fresh ginger

1 pound ground turkey breast

5 ounces mushrooms, roughly chopped

½ teaspoon kosher salt

3 cups finely shredded napa cabbage

1 cup thinly sliced green onions

¼ cup soy sauce

2 teaspoons sesame oil

1 teaspoon sugar

1 lemon, zested and juiced

1 teaspoon sriracha

⅓ cup chopped cilantro

1 head butter lettuce



  1. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and ginger and cook for about 30 seconds, or until fragrant.
  2. Add the turkey, mushrooms, and salt.
  3. Cook for 5 to 10 minutes, stirring often and breaking up the turkey with a wooden spoon until cooked through.
  4. Add the shredded cabbage and green onions. Cook until the cabbage is just wilted, about 2 minutes.
  5. Stir in the soy sauce, sesame oil, sugar, lemon zest and juice, and Sriracha. Remove from the heat and stir in the cilantro.
  6. To serve, carefully remove each individual leaf from the lettuce, place turkey mixture on the leaves and serve with dipping sauce.


Dipping Sauce

¼ cup rice vinegar

3 tablespoons water

2 teaspoons honey

1 teaspoon fresh shredded ginger

Combine all the ingredients and whisk to combine.


Pairing Suggestions:

We relish Asian culture in food and books. This healthy dish with a lively bite wraps up perfectly with The Good Earth by Pearl S. Buck, Memoirs of a Geisha by Arthur Golden, Snow Flower and the Secret Fan by Lisa See, and Out by Natsuo Kirino.


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