Gen-Ji-Mai and Turkey Lettuce Wraps
Gen-Ji-Mai is my family’s favorite—it has the nutrition of brown rice but cooks like
and has the texture of white rice. We love the flavor and texture it adds to this recipe.
1 lb. lean ground turkey
1 ½ cups cooked Gen-Ji-Mai
2 tsp. sesame oil
1 TBSP minced ginger
1 tsp. minced garlic
1 red or yellow bell pepper, finely diced
1 8-oz can water chestnuts, drained, rinsed and finely chopped
½ lb. mushrooms (I like baby portabellas) finely chopped
½ cup chicken stock
2 TBSP Hoisin Sauce
½ tsp Chinese 5-Spice seasoning
½ cup chopped cilantro
¾ cup chopped green onions
½ cup shredded carrots
2 heads of butter lettuce, washed and separated
2 TBSP Tamari (low sodium)
1 TBSP Hoisin sauce
1 TBSP rice wine vinegar
1 tsp sesame oil
½-1 tsp. Chili Garlic Sauce (for heat)
Heat oil in a large non-stick pan on medium-high heat.
Add turkey, ginger and garlic and crumble while
Add mushrooms and bell pepper and cook for 2 minutes.
Add cooked Gen-Ji-Mai Brown rice, water chestnuts, chicken stock, Hoisin sauce and Chinese 5-Spice and cook for 3 minutes.
Spoon filling into lettuce leaves and add cilantro, onions, carrots and sauce to your liking. If you want a
less spicy sauce, leave out the Chili Garlic sauce.
Gluten free version: Tamari is a wheat-free version of soy sauce, and chicken stock, unlike some broths,
is wheat free. If you can’t find Hoisin sauce that is wheat free, try adding a tablespoon of honey to Tamari to achieve the sweet/salty aspect of Hoisin.