Ingredients
- 1 tbsp vegetable or sunflower oil
- 500g turkey mince (preferably breast)
- 2 carrots, finely chopped
- 225g can water chestnuts, drained and finely chopped
- 200g green beans, finely chopped
- 2cm piece ginger, peeled and grated
- 2 garlic cloves, crushed
- 3 tbsp soy sauce
- 2 iceberg lettuces, halved and leaves separated
- 6 tbsp sticky plum sauce or sweet chilli sauce, to serve
Method
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In a large wok or frying pan, heat the oil and fry the turkey mince until browned and cooked through. Transfer to a bowl and set aside.
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Tip the carrots, water chestnuts and beans into the pan and stir-fry for 2 mins. Add the ginger and garlic, drizzle over the soy and stir-fry for 1-2 mins more. Add the mince and stir-fry until hot. Season to taste.
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To serve, pile the turkey and veg into lettuce leaf ‘cups’ and drizzle over the plum or chilli sauce.