Thai Turkey Lettuce Wraps

Photo: Amber

Ingredients

1 1/2 tablespoons canola oil

1 pound ground turkey breast

1/2 cup chickpeas

3 cups fresh Shiitake mushrooms, chopped

3 cloves garlic, minced

2 teaspoons ginger root, peeled and minced

1 can (8 oz) sliced water chestnuts, drained and rough chopped

3/4 cup Mung bean sprouts

1 cup green onions

12 Boston lettuce leafs

4 tablespoons Hoisin sauce

3 tablespoons low sodium soy sauce

2 tablespoons Mirin, or rice vinegar

2 teaspoons sweet red chile sauce

2 tablespoons Sesame oil

3 tablespoons chopped cilantro

Preparation

In a small bowl, combine hoisin, soy sauce, Mirin (rice vinegar), sweet chile sauce, and sesame oil in a small bowl, stirring with a whisk. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add turkey, garlic, and ginger to pan; cook 6 minutes or until turkey is browned, stirring to crumble. Pour about half of soy sauce mixture over turkey, stirring well. Heat remaining 1 1/2 teaspoons oil in pan, add mushrooms; sauté 5 minutes or until tender, stirring occasionally. Add onions, chickpeas, bean sprouts, and water chestnuts to turkey-mushroom mixture, saute until heated through.

Spoon 1/2 cup turkey mixture into each lettuce leaf. Serve remaining sauce with lettuce cups.