Turkey and Almond Lettuce Cups with Sautéed Green Beans

Mince garlic and grate ginger for the turkey mixture, trim ends off green beans, wash and pat dry lettuce leaves, and chop cilantro. Set all ingredients aside in separate bowls for quick access during cooking.

Heat a large skillet over medium heat at 160°C, add olive oil, and toss in green beans. Sauté for 8-10 minutes, stirring occasionally, until they turn bright green and are tender-crisp with slight char marks.

In a separate large skillet, heat olive oil over medium-high heat at 180°C. Add ground turkey and cook for 5-7 minutes, breaking it apart with a wooden spoon, until browned and no pink remains. Stir in minced garlic and grated ginger, cooking for 2 more minutes until fragrant, then add tamari sauce, salt, and pepper, mixing well for 1 minute.

Lay out lettuce leaves on a serving platter. Spoon the hot turkey mixture evenly into each leaf, then sprinkle with chopped almonds and fresh cilantro for garnish.

Check green beans for tenderness; they should be crisp yet easily pierced with a fork. Remove from heat and transfer to serving plates alongside the assembled lettuce cups.