Asian Turkey Lettuce Cups

Ingredients

Turkey Filling

8 ounces cremini mushrooms, diced

Pinch of salt and pepper

2 teaspoons toasted sesame oil

1 pound lean ground turkey

1 small clove garlic, minced

1 teaspoon grated fresh ginger

3 green onions, thinly sliced

Pinch of salt and pepper

8 ounce can sliced water chestnuts, drained

Asian Sauce

1/4 cup low sodium soy sauce

2 tablespoons hoisin

2 tablespoons rice vinegar

2 teaspoons Sambal Oelek (chili paste)

1 teaspoon toasted sesame oil

Other Ingredients

Butter, Bibb or Romaine Lettuce, washed and dried

Sesame seeds and more sliced green onions for topping the lettuce cups (optional)

Instructions

Heat a large non-stick skillet over medium high heat.
Spray the skillet with cooking spray or add a couple teaspoons of toasted sesame oil.
Add in the chopped mushrooms along with a pinch of salt and pepper and sautè until softened, about 3 minutes.
Remove the mushrooms from the skillet into a bowl and add 2 teaspoons of toasted sesame oil to the skillet.
Add in the ground turkey and break it up into small crumbles.
When the turkey is broken up add in the garlic, ginger, green onions and season lightly with salt and pepper.
Cook the mixture through until the turkey is no longer pink then add in the water chestnuts.
While the turkey is cooking whisk together all of the ingredients for the Asian sauce.
Pour the sauce over the turkey mixture and stir together until combined and heated through.
Remove from the heat and scoop some of the filling into the lettuce leaves.
Top with more sliced green onions and sesame seeds if desired.

Notes

If you can’t find Sambal Oelek, Sriracha may be used instead. Adjust the amount to your preference of spiciness.