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Chinese-inspired · Dinner

Sichuan-style turkey lettuce bowls

Sichuan-style turkey lettuce bowls brings together tingly turkey, mushrooms, crisp lettuce, carrots, and rice in a colorful, weeknight-ready dinner.

About 35 minTotal
About 35 minActive
$$Cost
EasyDifficulty
Makes 4 servings
Single bowl of Sichuan-style turkey lettuce bowl: brown rice base topped with cooked ground turkey, browned chopped mushrooms, shaved carrot ribbons and butter lettuce leaves, drizzled with a dark sauce and toasted pepper specks, on a wooden table.

Equipment

  • Large skillet

Ingredients

1× recipe · Makes 4 servings

  • 1 1/4 pounds ground turkey
  • 1 1/2 cups brown rice
  • 8 ounces cremini mushrooms, chopped
  • 2 heads butter lettuce, leaves separated
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon Sichuan peppercorns, toasted and ground
  • 3 carrots, shaved into ribbons
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided, plus black pepper

Instructions

  1. Cook 1 1/2 cups brown rice according to package directions. Keep warm, fluffing or separating it before serving. Combine 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 teaspoon Sichuan peppercorns, toasted and ground into a smooth dressing or glaze.

  2. Break 1 1/4 pounds ground turkey into rough pieces and season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high and cook the main ingredient until it reaches 165°F; transfer to a plate.

  3. Add the remaining 1 tablespoon olive oil and 8 ounces cremini mushrooms, chopped. Cook until browned or crisp-tender, 4 to 6 minutes, then season with the remaining salt and pepper.

  4. Build four bowls with the prepared base, cooked vegetables, and main ingredient. Add 2 heads butter lettuce, leaves separated fresh at serving. Spoon over the sauce and finish Sichuan-style turkey lettuce bowls with 3 carrots, shaved into ribbons.

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