Ingredients

For the Filling:

• 450g lean ground turkey
• 225g cremini mushrooms, finely diced
• 1 can (8 ounces) water chestnuts, drained and finely chopped
• 2 cloves garlic, minced
• 2 teaspoons fresh ginger, grated
• 4 green onions, thinly sliced
• 1 tablespoon olive oil

For the Sauce:

• 60ml low sodium soy sauce
• 30ml hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon Sambal Oelek (chili paste)
• 1 teaspoon toasted sesame oil

For Serving:

• Butter lettuce leaves
• Optional: Sesame seeds, additional sliced green onions for garnish

Instructions

1. Prep Ingredients: Dice mushrooms, chop water chestnuts, mince garlic, grate ginger, and slice green onions.
2. Cook Mushrooms: In a large skillet, heat olive oil over medium heat and sauté mushrooms until they release their moisture and become golden.
3. Cook Turkey: Add ground turkey to the skillet, breaking it apart and cooking until no longer pink. Add garlic and ginger, cooking until fragrant.
4. Combine Filling: Stir in chopped water chestnuts and green onions. Reduce heat to low.
5. Make Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, Sambal Oelek, and sesame oil. Pour over turkey mixture, stirring to combine and heat through.
6. Serve: Spoon the turkey mixture into lettuce leaves. Garnish with sesame seeds and additional green onions if desired.

This recipe yields a flavorful, healthier alternative to traditional restaurant versions, perfect for a light meal or appetizer. Enjoy crafting these delightful Asian Turkey Lettuce Cups!