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1. Whisk the peanut butter, gluten-free tamari, fish sauce, lime juice, brown sugar, red chili and warm water until smooth and pourable. Taste and adjust so it is balanced between salty, sour, sweet and spicy.
0.3 cup Natural peanut butter,
3 tbsp Gluten-free tamari,
1 tbsp Fish sauce,
3 tbsp Lime juice,
1 tbsp Brown sugar,
1 piece Red chili, minced,
3 tbsp Warm water
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2. Heat the toasted sesame oil in a large skillet or wok over medium-high heat. Add the garlic, ginger and lemongrass and stir for 30 seconds until fragrant.
1 tbsp Toasted sesame oil,
4 clove Garlic,
1 tbsp Fresh ginger, grated,
1 piece Lemongrass, minced
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3. Add the ground turkey, breaking it up, and cook 6-8 minutes until browned and cooked through with no pink remaining.
1.5 lb Ground turkey
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4. Add the carrots, red bell pepper and scallions and stir-fry 2-3 minutes so the vegetables stay slightly crisp.
2 piece Carrots, grated,
1 piece Red bell pepper, diced,
4 piece Scallions, sliced
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5. Pour in two-thirds of the sauce and toss for 1-2 minutes until the turkey is glossy and coated. Remove from the heat and let cool 20 minutes.
0.2 cup Natural peanut butter,
2.0 tbsp Gluten-free tamari,
0.7 tbsp Fish sauce,
2.0 tbsp Lime juice,
0.7 tbsp Brown sugar,
0.7 piece Red chili, minced,
2.0 tbsp Warm water
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6. Divide the turkey mixture among 4 airtight containers. Wash and thoroughly dry the lettuce leaves, wrap in paper towels and store in a separate container. Keep the remaining sauce in a small jar. Refrigerate up to 4 days.
12 piece Romaine or butter lettuce leaves
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7. To serve, microwave the turkey mixture 1.5-2 minutes until hot, spoon into the lettuce leaves, drizzle with the reserved sauce, and top with cilantro and chopped peanuts.
12 piece Romaine or butter lettuce leaves,
0.5 cup Fresh cilantro,
0.2 cup Roasted peanuts, chopped (garnish)
