Soy Vay®

Prep

• 1.
  Mince the mushrooms and garlic.
• 2.
  Peel and grate the carrot.
• 3.
  Separate the butter lettuce leaves.
• 4.
  Heat the canola oil in a large non-stick frying pan or wok over medium-high heat.

Cook

• 1.
  Cook the turkey until browned.
• 2.
  Next, add the mushrooms and garlic and cook until fragrant; about 1 minute.
• 3.
  Toss in the carrots, cabbage and hoisin garlic sauce. Stir until everything is evenly coated and cooked through.
• 4.
  Cover for about 2 minutes.
• 5.
  Let cool down for a few minutes.
• 6.
  Spoon the meat and vegetable mixture into each butter lettuce leaf.
• 7.
  Serve immediately.