Turkey and Lettuce Cups

Recipe from “The Essential Low Fat Cookbook” by Antony Worrall Thompson. These lettuce cups are light, reasonably healthy, are packed full of flavor, and they’re pretty quick to make.

• 2 teaspoons vegetable oil
• 2 teaspoons very finely shredded lemongrass, outside layers discarded
• 2 bird’s-eye chilies, seeded and finely sliced
• 3 garlic cloves, crushed to a paste with a little sea salt
• 1-inch piece of fresh ginger, peeled and finely grated, retaining any juice
• 10 ounces ground turkey or chicken
• 1/2 cucumber, seeded and cut into 1/2-inch dice
• 3/4 cup (2 ounces) snow peas, trimmed, and cut into very thin strips
• 4 scallions, thinly sliced on the diagonal
• 3 canned water chestnuts, drained and cut into 1/4-inch dice
• 8 basil leaves
• Handful of cilantro leaves
• 4 iceberg or little gem lettuce leaves
• 1/4 cup (2 ounces) bean sprouts, soaked in ice water, then drained just before use

Dressing:

• Juice of 2 limes
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice wine vinegar
• 2 tablespoons soy sauce
• 2 teaspoons honey
• 1/2 teaspoon chili oil

Heat a wok with the oil, then add the lemongrass, chilies, garlic and ginger and cook for 2 minutes, stirring continuously. Remove and set aside.

Add the ground turkey or chicken to the wok, and cook over high heat, stirring continuously, and breaking up any lumps with a fork or spoon. Cook for about 4 minutes until brown.

Whisk together the dressing ingredients.

Return the lemongrass mixture to the wok, along with half the dressing, and toss thoroughly. Add the remaining ingredients, except for the bean sprouts and lettuce leaves, and stir-fry for 30 seconds.

Slide into a bowl and serve with the remaining dressing.

Your fellow diners can then spoon the turkey into their lettuce “cups,” top with bean sprouts, and roll up and enjoy the crunch.

Tip: To separate iceberg leaves without tearing them, place the lettuce core-side up on your cutting board, remove the core using a small sharp knife, then hit the lettuce hard on the bottom, which will help to loosen the leaves.

Serves 4.

Per serving: 174 calories; 7 g fat (2 g saturated fat; 36 percent calories from fat); 17 g carbohydrates; 38 mg cholesterol; 532 mg sodium; 13 g protein; 1g fiber.