The Tasty
Turkey Lettuce Cup Recipe!

Here is a tasty and easy recipe that will add a novel appetizer or side dish for Thanksgiving, and is also great served the next day with turkey leftovers.  Lettuce cups are light and healthy, kids love them, and they can be served as side dishes, appetizers, or as a main dish.  This recipe serves six to eight people.

Lettuce Cups - Turkey
  Ingredients

Iceberg lettuce - Cup Shaped Leaves

Crispy Rice Noodles or Vermicelli Noodles

Diced Turkey Meat - White, Dark, or both

Diced Water Chestnuts

Diced Bamboo Shoot

Diced Red Bell Pepper

Diced Green Bell Pepper

Diced - Fresh Mushrooms (your favorite kind)

6-8 Leaves

1 Cup

1 Cup

1 Cup

1 Cup

1 Rounded Tablespoon

2 Rounded Tablespoons

3 Rounded Tablespoons

Oyster Sauce

Canola Oil - for cooking

Canola Oil - for preparing crispy noodles           

Red Vinegar

Chopped Fresh Garlic

Sugar

White Pepper

Black Pepper

OPTIONAL:  Spicy Korean Paste or Hoisin

� Tablespoon

1� Tablespoon

Sufficient Amount

2 Tablespoons

1 Teaspoon

� Teaspoon

Dash

Dash

Just a Little

Frying Pan or Wok

Wire Strainer


Instructions for Home-Style Cooking

1)  Rinse lettuce leaves and pat dry, being careful to not tear them. Place aside.

2)  Place sufficient amount of Canola oil into a wok or frying pan to prepare crispy rice
     noodles. Heat oil until hot. Carefully add a one cup of rice noodles to the oil and cook for
    10 seconds or until crisp. Remove noodles with a wire strainer and place them on a
     paper lined plate to drain. Break-up noodles into small pieces after they are cooked.
3)  Place a clean wok or frying pan over moderately high heat until hot; add 1� tablespoon
     of Canola oil, swirling to coat sides.
4)  Add garlic and stir garlic to golden brown; add bamboo shoot, water chestnuts,
     mushroom, and turkey meat; then stir until all ingredients are mixed well together.
5)  Add sugar, white and black pepper, oyster sauce, and saute for 30 seconds; then add
     red and green bell peppers and continue to saut� for an additional 10 seconds.
6)  Remove from heat. Add half of the cooked crispy rice noodles. Then add red vinegar
     and stir until all ingredients are fully mixed and coated.
7)  Plate lettuce cup leaves on a plate and fill cups with mixture; top each lettuce cup with
     a little bit of the remaining cooked crispy rice noodles. Enjoy!
8)  Optional: Add a little bit of Korean Spicy Paste if you like spicy; or add a little bit of
     Hoisin Sauce for a sweet savory flavor.