Moo Shoo Turkey Lettuce Wraps Recipes

Steps:

• Mix first 5 ingredients and, if desired, pepper flakes. In a large skillet, cook and crumble beef with onion, garlic and ginger over medium heat until no longer pink, 5-7 minutes. Transfer to a 3- or 4-qt. slow cooker. Add mushrooms, carrot, celery and pepper; stir in sauce mixture., Cook, covered, on low until vegetables are tender and flavors are blended, 3-4 hours. Serve in lettuce leaves; sprinkle with green onions.

Steps:

• Heat dressing in large nonstick skillet on medium heat. Add turkey; cook 10 min. or until done, stirring frequently.
• Add coleslaw blend; mix well. Cook 5 min., stirring frequently. Stir in hoisin sauce and vinegar; cook and stir 1 to 2 min. or until slightly thickened.
• Spoon onto lettuce leaves; roll up. Top with onions.

Steps:

• Bring 2 cups of water to a boil in a small saucepan. Turn off heat; stir in rice noodles. Cover, and allow noodles to soak until soft, 5 to 7 minutes. Rinse with cold water. Drain well.
• Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Cook the mushrooms in the hot oil until they are browned and softened, about 2 minutes. Remove the mushrooms from the pan. Reserve.
• Heat the remaining 2 teaspoons of oil in the pan. Cook and stir the turkey in the oil until it is no longer pink, 5 to 7 minutes. Stir in the green onions, water chestnuts, ginger, and garlic; continue to cook for 1 minute. Mix in the reserved mushrooms, soy sauce, and brown sugar. Simmer briefly to combine the flavors. Take the pan off the heat; stir in the rice vinegar, sesame oil, and orange zest.
• To assemble lettuce wraps, place a bit of turkey filling on each lettuce leaf. Top each with cooked noodles, and a sprinkle of bean sprouts, carrots, peanuts, and cilantro. Serve with sweet chili sauce for dipping.