Turkey Lettuce Wraps

Ingredients

• 2 tablespoons vegetable oil (divided)
• 1 teaspoon sesame oil
• 1 tablespoon minced garlic
• 1/3 cup minced shallots (minced)
• 2 teaspoons minced ginger
• 1/4 teaspoon red pepper flakes (optional)
• 1/3 cup water chestnuts (finely chopped)
• 1/3 cup bamboo shoots (finely chopped)
• 1 cup shiitake mushrooms (stems removed and chopped)
• 1 cup finely diced carrots
• 1 pound ground turkey
• 3 tablespoons hoisin sauce
• 2 teaspoons soy sauce
• 1/4 cup thinly sliced green onions
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup cashews (roughly chopped)
• 1 head butter leaf lettuce (washed and dried, 12 leaves)

Instructions

1. 1

   Cook the Aromatics and Vegetables - Heat a wok or large sauté pan over high heat. Add 1 tablespoon vegetable oil and sesame oil. Add garlic, shallots, ginger, and chili flakes (if using). Stir-fry until fragrant, about 2 minutes. Add the water chestnuts, bamboo shoots, mushrooms, and carrots, stir-fry for 4 minutes. Transfer vegetables to a medium bowl, and set aside.

2. 2

   Cook the Turkey - Return the wok to the stovetop and heat over high heat. Add 1 tablespoon of vegetable oil to the wok and then add the ground turkey. Stir-fry until the meat is no longer pink, about 4 minutes.

3. 3

   Season the Turkey Filling - Stir in the hoisin sauce and soy sauce. Add the cooked vegetables, salt, and black pepper, and mix to incorporate. Taste and adjust with additional salt and pepper as needed.

4. 4

   To Serve - Spoon turkey filling into each lettuce cup, sprinkle with chopped cashews and sliced green onions. Top with additional hoisin sauce if desired.