Sang Choi Bao

Ingredients

1 tablespoon avocado oil
1/2 yellow onion, diced
3 cloves garlic, minced
1 tablespoon freshly grated ginger
2 medium carrots, shredded
1 cup baby bella mushrooms, diced small
1 zucchini, diced small
1 lb ground turkey or chicken
8oz baby spinach, chopped (optional)
1/2 bunch cilantro, chopped
himalayan salt and black pepper, to taste
1 head butter lettuce, leaves gently removed from stem

Sauce:
1/4 cup coconut aminos or tamari
2 teaspoons fish sauce
2 teaspoons sesame oil
1 tablespoon coconut sugar (optional for sugar free)
1 lime, juiced

Garnish:
thinly sliced scallions
cilantro leaves

Directions

In a large skillet over medium heat, add the oil. When the oil is hot, add the onion, garlic and ginger and cook for about 3 minutes or until beginning to soften and lightly browned. Then add the carrots and mushrooms and cook for an additional 3 minutes.

Next add the ground turkey, crumbling with a wooden spatula, until browned, about 6 minutes.

Once the meat is cooked, add the coconut aminos, fish sauce, sesame oil, lime juice, spinach and coconut sugar, if using. Stir together and increase the heat to medium high and let the mixture come to a boil. Continue to reduce the sauce for about 2-3 minutes until most of the sauce is gone.

Remove from the heat, add the scallions, cilantro and additional lime juice, if desired and season with salt and pepper to taste.

Serve in the lettuce cups and enjoy!