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Ingredients

2 teaspoons sesame oil
500g lean turkey mince
2 garlic cloves, crushed
100g fresh shiitake mushrooms, sliced
1 small red capsicum, deseeded, thinly sliced
2 1/2 tablespoons Lee Kum Kee Oyster Sauce
1 tablespoon lemongrass paste
227g can sliced water chestnuts, drained
2 green shallots, chopped
1/2 cup roughly chopped fresh coriander leaves, plus extra, to serve
Butter lettuce leaves, to serve

Method

Step 1 Heat oil in a large frying pan over medium heat. Add the turkey mince. Cook, breaking up any lumps with a wooden spoon, for 3-4 minutes, until lightly browned. Add the garlic and cook, stirring, for 1 minute.
Step 2 Add the mushroom and capsicum and cook, stirring, for 2-3 minutes or until just softened. Add the oyster sauce and lemongrass paste and stir to combine. Add the water chestnuts and shallot and cook, stirring, for 2 minutes.
Step 3 Remove from the heat and stir through the coriander. Spoon the mixture into lettuce leaves. Sprinkle with extra coriander.

Turkey san choy bau

How to make Turkey san choy bau

Ingredients

Method