Turkey Potsticker Stir-Fry (Printable)

Ground turkey with crisp vegetables, ginger, and sesame served in fresh lettuce cups for a light, flavorful dish.

# What you'll need:

→ Protein

01 - 1 lb ground turkey

→ Vegetables

02 - 1 cup shredded carrots
03 - 1 cup thinly sliced shiitake mushrooms
04 - 1 cup finely shredded Napa cabbage
05 - 4 green onions, thinly sliced
06 - 1 clove garlic, minced
07 - 1 tablespoon fresh ginger, grated

→ Sauce & Seasonings

08 - 2 tablespoons low-sodium soy sauce or tamari
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon toasted sesame oil
11 - 1½ teaspoons honey
12 - ½ teaspoon chili flakes, optional
13 - Freshly ground black pepper to taste

→ For Serving

14 - 12 large butter lettuce or Bibb lettuce leaves
15 - 1 tablespoon toasted sesame seeds
16 - Extra sliced green onion for garnish, optional

# Method:

01 - Heat sesame oil in a large skillet or wok over medium-high heat. Add ground turkey and cook, breaking it apart with a spatula, until browned and cooked through, approximately 5-6 minutes.
02 - Add minced garlic, grated ginger, and sliced green onions. Sauté for 1 minute until fragrant.
03 - Stir in shredded carrots, sliced mushrooms, and shredded cabbage. Cook for 3-4 minutes until vegetables are tender yet maintain crispness.
04 - In a small bowl, whisk together soy sauce, rice vinegar, honey, and chili flakes if using. Pour sauce over turkey mixture and toss to coat evenly. Cook for 2 additional minutes. Season with black pepper to taste.
05 - Remove from heat and spoon turkey-vegetable mixture into lettuce leaves.
06 - Sprinkle with toasted sesame seeds and additional sliced green onions. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than delivery and tastes like you spent hours in the kitchen.
  • The contrast between warm, savory turkey and crisp, cool lettuce creates this addictive textural moment every single bite.
  • One pan means minimal cleanup, which is basically the dream on a regular Tuesday.
02 -
  • If your lettuce leaves tear as you're scooping filling, peel off the outer layer and use the next one—no harm done, and you'll avoid the frustration of trying to salvage a broken wrapper.
  • The sauce needs to actually coat the turkey and vegetables, not just sit at the bottom of the pan, so don't skip that tossing step or you'll end up with some bites that taste bland and others that taste overly salty.
03 -
  • If you're cooking for a crowd, prepare the filling entirely, then have guests assemble their own wraps at the table—it stays warm longer and everyone loves the interactive element.
  • Leftovers actually taste better the next day when the flavors have melded, though the lettuce will have softened; use them as a grain bowl base or wrap in fresh lettuce again rather than eating them cold and sad.
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