WHO DOESN’T LOVE FOOD FROM PF CHANG? THIS IS A TAKE OFF OF THEIR CHICKEN WRAP:
2 TABLE SPOONS OF OLIVE OIL (SESAME OIL IF YOU HAVE IT, BUT YOU DON’T NEED IT)
1 LARGE CONTAINER OF GROUND TURKEY MEAT (I HAVE A BIG FAMILY SO I BUY THE LARGE ONE)
1 CUP OF SCALLIONS SPLIT IN HALF (ONE HALF TO COOK, THE OTHER AS A TOPPING)
2 CLOVES OF GARLIC CUT
5 THINLY SLICED SLIVERS OF FRESH GINGER
SALT / PEPPER TO TASTE
COOK THE MEAT IN A TABLE SPOON OF OLIVE OIL TILL BROWN, PUT ASIDE IN A BOIL, SALT AND PEPPER
IN THE SAME POT ADD THE REMAINING OLIVE OIL AND SAUTE GARLIC, GINGER, ½ CUP SCALLIONS TILL CARAMELIZED. TOSS THE MEAT INTO THE PAN AND COMBINE.
IN A SEPARATE BOWL MIX
5 TABLESPOONS OF HOISIN SAUCE (INTERNATIONAL SECTION IN GROCERY STORE)
3 TABLE SPOONS OF SOY SAUCE
2 TABLE SPOONS OF RICE VINEGAR
2 TABLE SPOONS OF SESAME OIL (OR OLIVE)
WHISK TOGETHER AND ADD TO THE MIXTURE IN PAN. COOK TILL WARM.
IF YOU ARE USING THE LARGE AMOUNT OF TURKEY MEAT YOU MAY WANT TO DOUBLE THE HOISIN AND SOY SAUCE AND VINEGAR.
PLACE THE MIXTURE INTO THE LETTUCE LEAF OF CHOICE AND TOP WITH THE EXTRA SCALLIONS (UNCOOKED) ALSO TOP WITH SHREDDED RADISHES FOR A LITTLE KICK.
THEN GO FOR A SUMMER WALK!
