Turkey larb with sour cherries | Women's Weekly Food

Ingredients

• 1 tablespoon peanut oil
• 600 gram (1¼ pounds) minced (ground) turkey
• 2 clove garlic, crushed
• 2 centimetre (¾ inch) piece fresh ginger (10g), grated
• 1 fresh long red chilli, chopped finely
• 2 tablespoon light brown sugar
• 1 tablespoon fish sauce
• 1 tablespoon japanese soy sauce
• 2 tablespoon morello sour cherry syrup
• 1 cup (200g) drained, seeded bottled morello sour cherries
• 1 cup loosely packed fresh coriander leaves (cilantro)
• 8 medium cos lettuce leaves
• 1/2 cup (40g) bean sprouts