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
- 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.
- Add the turkey, mushrooms, and salt.
- Cook for 5 to 10 minutes, stirring often and breaking up the turkey with a wooden spoon until cooked through.
- Add the shredded cabbage and green onions. Cook until the cabbage is just wilted, about 2 minutes.
- Stir in the soy sauce, sesame oil, sugar, lemon zest and juice, and Sriracha. Remove from the heat and stir in the cilantro.
- To serve, carefully remove each individual leaf from the lettuce, place turkey mixture on the leaves and serve with 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.
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.