Korean-Style Hot Pepper Meat Bundles

We really liked this recipe. I cooked it with the ground turkey breast. I served it on rice for the kids since they don't like "salad" very much.

½ cup rice wine or dry sherry
2 tablespoons hoisin sauce
2 tablespoons ketchup
2 tablespoons sugar
1 tablespoon Sriracha Chili Sauce( I used 1 tsp)
½ tablespoon toasted sesame oil
½ tablespoon macadamia nut oil or other neutral oil
½ cup thinly sliced scallions, divided
2 tablespoons minced fresh ginger
1 tablespoon plus 1 teaspoon minced garlic
1 pound ground turkey breast or ground beef sirloin
Leaves from 2 heads of Boston lettuce, washed and dried

1. In a small bowl or measuring cup, combine the rice wine, hoisin sauce, ketchup, sugar, and chili sauce. Whisk to blend
2. Place a large nonstick skillet over medium-high heat. When it is hot, add the oils in the center of the skillet to form a little pool; do not spread it around. When hot, add ¼ cup of the scallions along with the ginger and garlic. Cook about 1 minute, stirring gently without dispersing the pool. When the mixture becomes fragrant, spread it over the entire skillet.
3. Add the ground meat in handfuls. Cook about 5 minutes until no longer pink, stirring and chopping down with spatulas to break up the lumps. Add the rice wine mixture and stir to blend. Lower the heat to medium and cook until almost all of the liquid has evaporated, 8 to 10 minutes. Divide among 4 bowls and sprinkle with the remaining ¼ cup scallions. Serve immediately with lettuce leaves for wrapping.

Makes 4 servings

Per serving: Calories 227, 8 g total fat, 4 g saturated fat, 63 mg cholesterol, 10 g total carbohydrate, 1 g dietary fiber, 24 g protein, 506 mg sodium.