Ingredients
Scale
For the Bowls
- 1 lb ground pork, ground chicken, or ground turkey
- 1 tbsp ghee or olive oil
- ½ white onion, diced
- 1 cup mushrooms, diced
- 4 cloves garlic, thinly sliced
- ½ cup carrots, diced
- 1 (8 oz) can sliced water chestnuts, drained (or 2 small stalks celery, sliced)
- Salt and pepper, to taste
For the Sauce
- ¼ cup tamari
- 2 tsp sesame oil
- 1 tsp rice wine vinegar
- 1 tbsp peanut butter (or almond butter)
- 1 tsp ground ginger
If using ground turkey:
- 1 tsp honey or maple syrup (optional, but recommended)
For Serving
- Cooked white rice
- Chopped green lettuce
- Sliced green onions
- Black sesame seeds
- Sriracha
Instructions
- Cook the rice according to package directions and set aside.
- In a small bowl, whisk together the tamari, sesame oil, rice wine vinegar, peanut butter, and ground ginger. If using ground turkey, whisk in the honey or maple syrup.
- Heat the ghee or olive oil in a large skillet over medium-high heat. Add the onion, mushrooms, and carrots. Cook for 5–6 minutes, until softened.
- Add the garlic and cook for 30 seconds, stirring frequently.
- Add the ground pork, chicken, or turkey. Season lightly with salt and pepper and cook until browned. If using turkey, add an extra teaspoon of oil if the meat seems dry.
- Stir in the water chestnuts (or celery). Pour the sauce over the meat mixture and cook for 2–3 minutes, until everything is coated and the sauce slightly thickens.
- Divide the rice among serving bowls. Top with chopped lettuce, the Asian meat mixture, green onions, black sesame seeds, and sriracha if desired.
Notes
- Ground pork creates the richest flavor and tastes similar to restaurant-style lettuce wraps.
- Ground chicken is mild and kid-friendly.
- Ground turkey is the leanest option and benefits from the touch of honey or maple syrup in the sauce.
- Celery works well in place of water chestnuts if that’s what you have on hand.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 min
- Cook Time: 20 min