A delicate combination of ground turkey sautéed with stir-fried vegetables, onion, garlic, hoisin and ginger served on a crisp lettuce cup.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Sesame oil||125 mL||1/2 cup|
|Garlic, minced||375 mL||1 1/2 cups|
|Onion||12 each||12 each|
|Yellow bell pepper, finely diced||5 each||5 each|
|Red bell pepper, finely diced||5 each||5 each|
|Ginger root, 3 inch piece, peeled & grated||2 pieces||2 pieces|
|Lean ground turkey||5.5 kg||12 lbs|
Campbell’s Condensed Reduced Sodium Tomato Soup
2 1.36 L can
2 48 fl oz can
|Hoisin sauce||125 mL||1/2 cup|
|Soy sauce, low sodium preferred||500 mL||2 cups|
|Bibb lettuce, individual leaves||50 each||50 each|
|Carrot, medium, shredded||25 each||25 each|
|Red and yellow pepper, shredded||25 each||25 each|
|1. Heat oil in a large saucepan. Once the oil is hot, add the garlic, onions, yellow and red bell peppers, and ginger. Cook until soft, stirring occasionally.|
|2. Add ground turkey, Campbell’s Condensed Reduced Sodium Tomato Soup, hoisin sauce, and low-sodium soy sauce. Bring to a simmer and cook until the turkey is cooked.
CCP: Cook to an internal temperature of 165°F (74°C) or higher for 15 seconds. Hold hot at 140°F (60°C) or higher for service.
|3. Portion 200 mL turkey mixture onto each lettuce leaf.
4. Top with shredded carrots, red and yellow peppers.