Ingredients

• 16 iceberg lettuce leaves (or your favorite lettuce leaf)
• 1 lb ground turkey (or chicken)
• 1 tablespoon cooking oil
• 1 teaspoon cornstarch (mixed in 2-3 Tbsp water)
• 1 large sweet onion, chopped (Viladia, Maui, etc)
• 2 tablespoons fresh garlic
• 1 tablespoon low sodium soy sauce
• 1/3 cup lee kum lee hoisin sauce
• 2 teaspoons pickled ginger, minced
• 1 tablespoon nishiki rice wine vinegar
• 1 tablespoon asian chili-garlic sauce (to taste)
• 1 (8 ounce) can water chestnuts, drained and chopped
• 1 bunch green onion, chopped
• 2 teaspoons sesame oil

Instructions

1. Rinse lettuce leaves and pat dry. Set aside.

2. Brown ground turkey in the oil in a medium skillet over high heat, stirring often. Drain excess liquid. Add cornstarch mixture; mix in well. Continue cooking, over med heat.

3. Add chopped onion.

4. Add garlic, soy sauce, hoisin sauce, ginger, wine vinegar, and chili sauce.

5. Add water chestnuts, green onions, and sesame oil.

6. Continue cooking until onions are transluscent in appearance (about 2 minutes or so).

7. Arrange lettuce leaves around the outer edge of a large serving platter and place the meat mixture in a separate container in the center.

8. To serve, allow each person to spoon 2 portions of meat onto a lettuce leaf … wrapping the lettuce around the mixture like a burrito.