Sticky Chilli Turkey and Asparagus Lettuce Cups

• 500 g Turkey Thigh Mince, free-range
• 200 g Asparagus Tips, sliced into 1-inch bite-sized pieces
• 1 Carrot, large, peeled and grated
• 1 Garlic Clove, finely chopped
• Fresh Ginger, peeled and finely chopped 2cm piece
• 1 Red Chilli, ½ finely chopped for cooking, remainder sliced for garnish
• Spring Onion, thinly sliced 1 bunch
• Fresh Coriander, leaves torn 1 bunch
• Lime, cut into wedges for serving 1-2
• 1 Butter Lettuce, head, leaves separated and dried (or iceberg lettuce)
• 40 g Chilli Jam, or sweet chilli sauce
• 1 tbsp Soy Sauce
• 1 tbsp Rice Vinegar
• 1 tbsp Oyster Sauce
• 1 tsp Sesame Oil
• 1 tbsp Sesame Seeds
• 1 tbsp Neutral Cooking Oil, for frying

Instructions

1. 1
   Wash your lettuce, gently separate the leaves into individual cups, and spin or pat them completely dry.
2. 2
   Whisk together your sauce ingredients in a small bowl: 40g chilli jam, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp oyster sauce, and 1 tsp sesame oil. Set this aside right by your cooker.
3. 3
   Place a large frying pan or wok over a high heat and add a splash of cooking oil. Once the pan is smoking hot, toss in the asparagus tips. Roll them around the pan for just 2 minutes until they turn a vivid green and begin to blister and char at the tips. Remove them immediately and set aside on a plate.
4. 4
   Turn the pan back up to high heat and add another tiny splash of oil. Add the turkey mince and use your wooden spoon to flatten it out into one massive, even layer across the pan—like a giant burger patty. Leave it completely alone for 3 to 4 minutes. Do not stir it! This creates a deep, golden, savoury crust. Once a hard crust forms, flip it over and break it up into chunky pieces.
5. 5
   Lower the heat to medium. Push the turkey to one side of the pan and add the grated carrot, chopped garlic clove, chopped ginger, and ½ chopped red chilli to the empty side. Stir them around in the residual turkey fat for about 1 minute until you can smell the garlic and ginger, then toss them together with the meat.
6. 6
   Pour the sauce directly over the turkey and toss well. Return the asparagus to the pan. Cook everything together for another 1 to 2 minutes, tossing continuously. The sauce will bubble down, thicken, and turn into a sticky, glossy glaze that coats every piece of turkey and asparagus.
7. 7
   Turn off the heat. Immediately scatter the sliced spring onions, torn fresh coriander, and sesame seeds over the top.
8. 8
   Bring your platter of crisp lettuce leaves and the warm pan to the table. Spoon 2 to 3 tablespoons of the sticky turkey and asparagus mixture into each lettuce cup. Serve with lime wedges on the side for squeezing over right before taking a bite.