this recipe has been in my collection for years and is insanely easy to make. most people like to serve this in lettuce cups, but i find them to be too annoying to eat that way. half the head of lettuce inevitably can’t be used because of tears, and the pieces you can use just fall apart while you’re eating it. so i keep it easy and serve this over a bed of lettuce.
this dish also commonly has a lot of rice as part of the “filling” which we obviously don’t include. if you want a little more substance, mix in a cup of cauliflower rice just before serving. enjoy!
ingredients
1 lb ground turkey (preferably dark meat)
1 tbsp coconut oil
1 small onion, chopped
1 clove garlic, minced
1-2 tbsp tamari
1/2 tbsp vinegar
2 tsp sesame oil
2 tbsp chopped green onions
1 cup bean sprouts
1 cup carrots, shredded
2 tbsp sesame seeds
3 heads romaine lettuce, chopped
directions
in a medium skillet over high heat, brown the ground turkey in 1 tablespoon of coconut oil, stirring often. once browned, add the onion, stirring frequently. add the garlic, tamari, vinegar, and carrots to the mixture, and stir. as the liquids begin to boil down, add the green onions, sesame oil, and bean sprouts; continue cooking until the onions just begin to wilt, about 2 minutes.
spoon mixture over bowls of lettuce and sprinkle with sesame seeds. serve with a side of hot sauce for those who enjoy a little kick to their thai food.
