Warren, Nick and his buddy Teddy dove in before I could get a picture!
The kids were not thrilled with the pea tendrils but I love them.Grilled Turkey Lettuce Wraps
For the marinade
3 tablespoons soy sauce
3 tablespoons sesame oil
2 ½ tablespoons Chinese rice wine
1 ½ tablespoons minced fresh ginger
1 teaspoons sugar
2 teaspoons minced garlic
1/2 teaspoon dried hot red pepper flakes
1 1/2 pounds turkey cutlets (each about 1/3 inch thick)
For the sauce
½ cup hoisin sauce
3 tablespoons water
2 teaspoons soy sauce
1 heads of Boston or Romaine lettuce, cored and the leaves separated
14-16 10-inch bamboo skewers, soaked in water to cover for 1 hour
Make the marinade: In a bowl stir together the soy sauce,sesame oil,rice wine, the ginger,sugar,garlic, and red pepper flakes until the sugar is dissolved.
Cut the cutlets into 1-inch wide strips. Add the turkey pieces to the marinade, toss them to coat them, and let them marinate, covered, in the refrigerator for hours or overnight.
Make the sauce: In a small saucepan simmer the hoisin sauce, the water, and the soy sauce for5 minutes, let the sauce cool, and transfer it lo a serving bowl.
Preheat the grill. Thread the turkey pieces lengthwise on the skewers, spreading them so that they lie flat. Discard the marinate. Grill the turkey skewers turning once, for 2 to 3 minutes on each side, or until they are just cooked through.Serve with the sauce and lettuce.
To assemble a serving: Spread some sauce on a lettuce leaf, transfer the turkey from a skewer to the leaf, and wrap the leaf loosely around it.
Sauteed Pea Tendrils
1 Tbsp Boyajian garlic oil
1 tablespoons butter
1/2 pound pea tendrils
Heat oil in large skillet over medium-high heat. Melt then butter, and add the pea tendrils. Cover; cook just until wilted, stirring often, about 5 minutes for pea tendril. Season to taste with
salt and pepper.