Turkey Lettuce Wraps with Sauteed Pea Tendrils

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

Cooking Spray

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.