Hoisin Turkey and Cashews on Lettuce Leaf Beds

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
Dinner (2274)      Lunch (1798)      Family (1525)      Make Ahead (307)      Finger Food (81)      Turkey Mince (6)      Hoisin sauce (3)     


Hoisin sauce is the predominant taste in this recipe and this Asian sauce is a mixture of several spices.

This recipe can be a finger food if you wrap them up in the lettuce, in which case you have to take off the hard ends of the lettuce in order for them to roll properly.

A delicious flavoured parcel, with the added crunch of cashews, if you do not eat this in one hit, (or if you double the quantities) this food will last for days and become even better with time.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes: 2 - 3 servings

250 g turkey mince
1 tbsp soy sauce
1 tsp cornflour
½ tsp sugar
2 tbsp Hoisin sauce
5 tbsp chicken stock
1 clove garlic, crushed
3 spring onions
227 g can water chestnuts
4 tbsp chopped coriander
6 large lettuce leaves

Mix the sherry and cornflour to a smooth liquid.

Add the Hoisin and soy sauces, the sugar and chicken stock.


Heat some oil in a wok and fry the garlic and the whites only of the spring onions. Stir fry for 3 minutes.

Put the turkey mince in and cook over a high heat, separating the bits till there are no large lumps of meat, and cooking till it has just changed colour.


Put in the drained, chopped water chestnuts and cook for a further 2 minutes.

Push the turkey mixture to the side of the wok and add the Hoisin mixture on to the empty side. Stir for a few minutes until it starts to thicken.


Mix thoroughly, then leave to cook on low for about 10 minutes.


Turn off the heat, and add the green parts of the spring onions, and the coriander, and season with pepper.


Put some of the mixture on each lettuce leaf, and top with the chopped cashews.


The lettuce can then be rolled to eat as a finger food, or eaten as it.

#Finger food
#Make ahead
#Turkey mince
#Hoisin sauce
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