Minced Korean-style turkey in lettuce boats

Minced Korean-style turkey in lettuce boats

Try these Minced Korean-style turkey in lettuce boats for a dose of lean protein.

Ideally, you need to marinate the turkey for 40 minutes, so this minced Korean-style turkey in lettuce boats isn’t the speediest dish. Turkey is lower in saturated fats than pork or beef, and a good source of amino acids, being especially rich in tryptophan. Serve it with brown rice or quinoa, which may aid the absorption of the tryptophan into the brain. Turkey can be quite bland, but the flavours and smells of this dish are wonderful and the lettuce ‘boats’ add a satisfying crunch. It’s difficult to know when turkey mince is cooked as, unlike beef mince, it doesn’t change colour. Check it regularly from 10 minutes into the cooking time. 

Ingredients (serves 2)

3 tbsp toasted sesame oil

Large handful of fresh coriander, chopped

1½ tsp Chinese five spice

I tbsp dark soy sauce

1 tbsp honey

500g minced turkey

1 tbsp coconut oil

3 garlic cloves, chopped

2½cm root ginger, finely chopped

100g mushrooms, finely chopped (use shiitake if you can get hold of them)

1 red chilli, finely chopped

4 spring onions, finely sliced

1 tbsp maple syrup

2 baby gem lettuces

1 tbsp toasted sesame or pumpkin seeds to garnish, optional

MSG-free hoisin sauce, optional

Method

Mix together the toasted sesame oil, coriander (setting aside a little for the garnish), Chinese five spice, soy sauce and honey in a bowl, and marinate the turkey mince in it for at least 40 minutes.

About 25 minutes before you are ready to eat, heat the coconut oil in a pan and lightly sauté the garlic, ginger, chopped mushrooms and chilli for five minutes, then add the turkey. Cook for five minutes, adding a little water if needed, before stirring in the spring onions, maple syrup and a little more sesame oil.

Meanwhile, prepare the baby gem lettuces by removing the outer leaves, giving them a quick rinse and separating the rest of the leaves. Pat them dry with kitchen paper. 

After another 10 to 15 minutes, check if the meat is cooked, taste it and add more soy sauce if desired.

Spoon the turkey mixture into the lettuce leaves. Sprinkle over the sesame or pumpkin seeds, a few more chopped spring onions and the rest of the coriander. You can drizzle a little MSG-free hoisin sauce into the lettuce leaves for extra sweetness, but don’t go overboard as it contains sugar. Serve the boats with quinoa or brown rice.

Recipe courtesy of Happy Kitchen by Rachel Kelly (£14.99, Short Books Ltd)

You might also like this Japanese noodle salad or these salmon hand rolls.