Ginger Shiitake Basil Turkey Wrap Recipes

Steps:

• place ingredients in wrap and enjoy!

Steps:

• In a large wok or frying pan, heat the oil and fry the turkey mince until browned and cooked through. Transfer to a bowl and set aside.
• Tip the carrots, water chestnuts and beans into the pan and stir-fry for 2 mins. Add the ginger and garlic, drizzle over the soy and stir-fry for 1-2 mins more. Add the mince and stir-fry until hot. Season to taste.
• To serve, pile the turkey and veg into lettuce leaf 'cups' and drizzle over the plum or chilli sauce.

Steps:

• Make the Potato Beds:.
• Peel and cut the potatoes into uniform pieces.
• Boil in water until done.
• Drain and mash.
• Add the eggs and salt and pepper and mix thoroughly.
• Shape the mashed potatoes into 4 "beds" on a parchment paper covered baking sheet.
• You can use a pastry bag or the back of a large spoon.
• Bake for 20 minutes until set and browned.
• Preheat the oven to 350 degrees F.
• Sprinkle the mahi mahi with the black pepper.
• Heat the oil in a large skillet, add the mahi mahi.
• Sear for 3 minutes on one side, then turn the fish and sear the second side for 4 minutes.
• Make the Ginger Shitake Cream:.
• Melt the butter in a large skillet over medium heat.
• Add the scallions, fresh ginger and garlic.
• Saute for 30 seconds.
• Stir in the mushrooms and soy sauce.
• Saute for another 30 seconds.
• Stir in the cream.
• Bring to a boil, reduce the heat and simmer for 3 minutes, until the sauce lightly coats the back of the spoon.
• Stir in the lemon juice.
• To serve:.
• Place one mahi mahi fillet on each potato bed.
• Spoon the sauce over each piece of fish.
• Garnish with lemon wedges.

Steps:

• Combine mayonnaise, cilantro, green onion, lime juice and chipotle in small bowl, mix until smooth. Spread thickly onto each tortilla or sandwich wrap.
• Assemble wraps by layering lettuce, turkey, cheese, avocado slices and onion slices in the middle of the tortilla or wrap. Roll up tortilla or wrap tightly, and cut in half.

Steps:

• Place the ginger and the rest of the sauce ingredients into a food processor and blend until smooth.
• Preheat the oven to 400 degrees F.
• Clean the mushrooms with a damp paper towel and remove any thick stems, then slice. Place mushrooms on a cookie sheet and toss with the olive oil, salt, pepper, and garlic powder. (The salt here will be flavoring the entire salad).
• Roast the mushrooms for 10 minutes then remove to a large salad bowl.
• Cook the noodles according to package directions. After adding the noodles to boiling water, add the cabbage and zucchini too.
• After noodle mixture cooks, drain all and immediately toss with the shiitakes and ginger dressing to coat to your liking.
• Serve immediately hot or chill for a cold noodle salad.

Steps:

• Bring 2 cups of water to a boil in a small saucepan. Turn off heat; stir in rice noodles. Cover, and allow noodles to soak until soft, 5 to 7 minutes. Rinse with cold water. Drain well.
• Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Cook the mushrooms in the hot oil until they are browned and softened, about 2 minutes. Remove the mushrooms from the pan. Reserve.
• Heat the remaining 2 teaspoons of oil in the pan. Cook and stir the turkey in the oil until it is no longer pink, 5 to 7 minutes. Stir in the green onions, water chestnuts, ginger, and garlic; continue to cook for 1 minute. Mix in the reserved mushrooms, soy sauce, and brown sugar. Simmer briefly to combine the flavors. Take the pan off the heat; stir in the rice vinegar, sesame oil, and orange zest.
• To assemble lettuce wraps, place a bit of turkey filling on each lettuce leaf. Top each with cooked noodles, and a sprinkle of bean sprouts, carrots, peanuts, and cilantro. Serve with sweet chili sauce for dipping.