What
you need,
4
tsp. canola oil, divided
½
cup minced shallot
½
cup thinly sliced red bell pepper
4
tsp. fresh garlic, minced
1
pound ground turkey, or chicken if you prefer
2
Serrano chilies, minced
1
tbsp. fish sauce
2
tsp. brown sugar
2
tsp. soy sauce
¼
tsp. fresh ground black pepper
1
cup basil leaves, chopped
1
tbsp. fresh lime juice
4
wedges of lime for serving
1
head butter lettuce, leaves separated
Heat
2 teaspoons of canola oil in a large skillet over medium high heat.
Add
the shallots, sauté for 2 minutes. Add in the red bell pepper and sauté for 1 minute.
Add the garlic and cook for another 30 seconds until fragrant. Remove the
shallot mixture to a small bowl and set aside.
Add
the remaining 2 teaspoons of oil to the pan. Cook the ground turkey for 5
minutes stirring to crumble, until browned and cooked through. Drain off any
excess oil.
Add
the Serrano pepper to the cooked turkey and cook for 1 minute. Add the shallot
mixture back to the pan and stir to combine. Stir in the fish sauce, brown
sugar, soy sauce and pepper. Cook the mixture for 1-2 more minutes or until
heated through.
Remove
the pan from the heat and stir in the lime juice and the basil.
Serve
in the lettuce leaves with the lime wedges.
Jen of My Tiny Oven
