Equipment
Ingredients
Produce and Nuts
- 1 butter lettuce, leaves separated, washed, and dried
- 150 g fresh shiitake mushrooms, stems removed, caps finely diced
- 50 g roasted unsalted cashews, roughly chopped
- 15 g garlic, minced
- 10 g ginger, peeled and finely minced
- 30 g scallions, thinly sliced, white and green parts separated
Protein
- 450 g ground turkey
- 15 ml neutral cooking oil
Aromatic Sauce
- 45 ml oyster sauce
- 30 ml shaoxing wine
- 15 ml light soy sauce
- 5 ml dark soy sauce
- 5 ml toasted sesame oil
- 5 g cornstarch
Nutrition (per serving)
Method
In a small mixing bowl, whisk together the oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, and toasted sesame oil until uniform. Prepare the cornstarch slurry in a separate small ramekin and set both aside.
Heat the neutral cooking oil in a wok or large skillet over high heat until shimmering. Add the ground turkey, breaking it apart with a spatula. Cook for 5 to 7 minutes until well browned and the internal temperature reaches 74 degrees C or 165 degrees F.
Add the diced shiitake mushrooms, minced garlic, minced ginger, and the white parts of the sliced scallions to the pan with the turkey. Cook for 3 to 4 minutes until the mushrooms have softened and the aromatics are highly fragrant.
Pour the prepared aromatic sauce mixture over the turkey and mushrooms. Stir well to coat. Give the cornstarch slurry a quick stir to recombine, then pour it into the wok. Simmer for 1 to 2 minutes until the liquid reduces into a glossy glaze that clings to the meat.
Remove the wok from the heat. Fold in the roughly chopped cashews and the remaining green scallion parts. Transfer the hot mixture to a serving bowl alongside the chilled, separated lettuce leaves so guests can assemble their own cups.
Chef's Notes
- Drying the lettuce leaves completely is crucial. Any residual water will dilute the savory sauce and make the cups messy to eat.
- For the best textural contrast, wait to add the cashews until the wok is completely off the heat so they retain their roasted crunch.
- Ground turkey can sometimes lack the fat content needed for deep flavor. The dark soy sauce and toasted sesame oil in the glaze compensate by providing rich, savory depth and a beautiful mahogany color.
- If your ground turkey releases a lot of water initially, do not rush the browning process. Let the water fully evaporate before you begin to crisp the meat.
Storage
Refrigerator: 3 days — Store turkey filling and lettuce in separate airtight containers.
Freezer: 1 month — Freeze turkey mixture only. Do not freeze lettuce.
Reheating: Microwave turkey filling on high for 1-2 minutes, or reheat in a skillet over medium heat until thoroughly warmed.
