- Sesame oil - 1/2 teaspoons
- Canola oil - 1 st. a spoon
- Garlic - 3 Teeth
- Fresh ginger - 1 st. spoon (chopped)
- Carrot - 2 pieces (cut)
- Stem of celery - 2 pieces (cut)
- Shallots - 2 pieces (chopped)
- Minced turkey - 500 Grams (can be used and chicken)
- Soaked chestnuts - 1 Piece (can)
- A bunch of green onions - 1 piece (cut)
- Oyster Sauce - 2 Art. spoons
- Soy sauce - 3 items. spoons
- Fish sauce - 1 teaspoon
- Hot sauce - 2 items. spoons
- Thai hot sauce - 1 Art. a spoon
- Sugar - 1 teaspoon
- Lettuce - 1 Piece (or cabbage)
First cut the onion, red pepper and garlic. Rub grated ginger. Drain the water from the chestnuts. And chop. Cut out the heart of lettuce and rinse it under cold water. Turn over the lettuce and put it on the towel, let it dry. Combine the remaining ingredients (except canola oil) in a bowl. Stir well. Preheat the frying pan over medium heat and heat the canola oil in it. Add the onions and fry until half-transparent (4-5 minutes). Add the ginger and garlic. Cook, stirring, for 1-2 minutes. Add the stuffing ... And cook until it turns brownish. Add pepper and chestnuts ... Cook for a few minutes stirring. Add the sauce. Stir well and cook for a couple of minutes. Separate leaves from lettuce. Add a spoonful of hot mass ... On a leaf lettuce and decorate with greens for beauty. Slightly wrap the salad, so it will be more convenient to lay it on a dish. Serve hot. Bon Appetit.
Servings: 4