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Whisk to combine
Hoisin Sauce (2 Tbsp)
Chili Garlic Sauce (1/2 Tbsp)
Soy Sauce (2 Tbsp)
Rice Vinegar (1 Tbsp)
Brown Sugar (1 tsp)
Fresh Ginger (1 in)
Garlic (2 cloves)
Corn Starch (to taste)
Sesame Oil (1/2 Tbsp)
in a small bowl.
Heat a large skillet over high heat with
Vegetable Oil (1/2 cup)
. When the oil is hot, fry the
Maifun Noodles (1 handful)
for about 30 seconds, until they puff up. Drain on paper towels.
Heat about 1 tablespoon of oil in a large skillet over medium heat. Saute the
for 3 to 5 minutes, until soft and translucent.
Ground Turkey (1 lb)
, season with
Salt (to taste)
Ground Black Pepper (to taste)
, and saute until it is almost cooked through, another 5 minutes.
Drain and add in the
Water Chestnuts (1 3/4 cups)
Jalapeño Pepper (1)
. Stir in the sauce and cook for a minute.
Stir in the
Fresh Basil Leaves (1/2 cup)
and turn off the heat.
Separate the leaves from the
Romaine Lettuce (2 heads)
and wash. Dry using a salad spinner or paper towels. assemble the wraps, top the pieces of lettuce with the filling,
Scallions (1 bunch)
and maifun noodles.
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