Cool, crunchy lettuce topped with spicy Kung Pao turkey mince is a combination we can't get enough of, and the recipe couldn't be simpler. Ready on the table in under 25 minutes, it's a perfect DIY dinner; pile on your mince and sprinkle with spring onions, salted peanuts and additional coriander or mint, should you wish.
Like it hot? Why not try adding a drizzle of Sriracha, too. These healthy Asian lettuce wraps work equally well with minced chicken or beef.
In a small bowl, mix together 2tbsp soy sauce, 1tbsp cornflour, the sweet chilli sauce, mirin and 1tsp sesame oil with 1tsbp water. Set aside.
Step 2
Heat a wok or large frying pan over medium heat and add the remaining sesame oil to the pan with the turkey and remaining soy sauce and cornflour. Stir-fry for 5min.
Step 3
Add garlic, ginger, courgette and pepper to the pan and continue to fry for 5min until the turkey is cooked through. Add soy sauce mixture to the pan and stir until turkey is coated – add up to 3tbsp water if the mixture is too dry.
Step 4
Serve turkey in lettuce leaves with chopped spring onions, peanuts and rice to be added at the table.
Per Serving:
Calories: 435
Fibre: 3 g
Total carbs: 19 g
Sugars: 10 g
Total fat: 21 g
Saturated fat: 5 g
Protein: 41 g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
