1 tbsp vegetable or sunflower oil
500 g turkey mince (preferably breast)
2 carrots, finely chopped
225 g can water chestnuts, drained and finely chopped
200 g green beans, finely chopped
2 cm piece ginger, peeled and grated
2 garlic cloves, crushed
2 tbsp soy sauce
2 iceberg lettuces, halved and leaves separated
2 tbsp sticky plum sauce or sweet chilli sauce, to serve
- In a large wok or frying pan, heat the oil and fry the turkey mince until browned and cooked through. Transfer to a bowl and set aside.
- Tip the carrots, water chestnuts and beans into the pan and stir-fry for 2 mins. Add the ginger and garlic, drizzle over the soy and stir-fry for 1-2 mins more. Add the mince and stir-fry until hot. Season to taste.
- To serve, pile the turkey and veg into lettuce leaf ‘cups’ and drizzle over the plum or chilli sauce.