- 1 pound ground turkey, pork or beef
- 1 medium carrot, peeled and shredded
- 2 cloves garlic, minced
- 1 (1 inch) piece fresh ginger root, peeled and minced
- 1/2 teaspoon crushed red pepper
- 1 cup Swanson® Chinese Hot & Sour Flavor Infused Broth
- 2 tablespoons cornstarch
- 1/4 cup chopped fresh cilantro leaves
- 1 tablespoon lime juice
- 8 large leaves Boston or Bibb lettuce
- 2 green onions, thinly sliced
- 1/4 cup chopped peanuts
- Cook the turkey in a 12-inch nonstick skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
- Add the carrot, garlic, ginger and red pepper to the skillet and cook and stir for 1 minute. Add 1/2 cup broth and heat to a boil.
- Stir the remaining broth and the cornstarch in a small bowl until the mixture is smooth. Add the cornstarch mixture to the skillet. Cook and stir for 2 minutes or until the mixture boils and thickens.
- Stir in the cilantro and lime juice just before serving. Spoon about 1/4 cup turkey mixture into each lettuce leaf. Sprinkle with the green onions and peanuts.