Asian Lettuce Bundles with Lacquer Dipping Sauce

Serves 4

Asian Lettuce Bundles

• 2 tablespoons yellow mustard seeds, plumped by soaking in tamari
• 12 ounces raw organic turkey tenders
• 1/4 cup Oriental Hoisin Sauce
• 2 tablespoons fresh lime juice
• 1 teaspoon toasted sesame oil
• 1 1/2 cups fresh sliced shiitake mushrooms
• 1 1/2 cups fresh sugar snap peas, string removed
• 1 clove garlic, minced
• 1/2 cup sliced scallions
• 1 cup BroccoSprouts broccoli sprouts
• 8 whole Boston Lettuce leaves, washed and dried

Lacquer Dipping Sauce

Makes about 1/2 cup

• 1/4 cup all fruit & low sugar apricot or orange preserves
• 3 tablespoons tamari sauce
• 1/2 teaspoon toasted sesame oil
• 1 tablespoon rice vinegar

The mustard seeds may be plumped more quickly by heating gently, in the tamari. Coat the turkey with the hoisin sauce and the lime. Refrigerate to marinate for at least 1 hour or overnight.

Prepare the dipping sauce.

In a medium sauté pan, heat 1/2 teaspoon of the sesame oil over medium high heat. When hot, add the mushrooms and sauté 1 minute. Add the sugar snap peas and sauté 1 minute more. Remove from the heat and toss in the garlic. Remove the vegetables to a platter momentarily. Heat the remaining sesame oil and when hot, add the marinated turkey and sauté until brown. Lower the heat and pour in any remaining marinade. Remove from the heat and add the vegetables back to the pan. Let cool enough to handle the turkey. Shred the turkey into smaller pieces. Now toss in the mustard seed, scallions, and BroccoSprouts.

To Assemble: Lay each lettuce leaf on a plate or flat surface. Mound the filling in the center and fold the lettuce around the filling to make a bundle. Repeat with each leaf. You can either leave the lettuce open to show the filling, or close the lettuce with a toothpick.

This recipe was created by Rita Calvert, Annapolis School of Cooking