INGREDIENTS:
1 or 2 heads of Butter or Romaine lettuce
1 lb ground organic turkey
1 tbs cooking oil (like coconut, grape seed oil)
1 head of garlic, peeled and chopped
1 large onion, chopped
1 large carrot, grated
3 stalks celery, chopped
1 tbs soy sauce (Bragg’s Liquid Aminos)
1/3 cup Hoisin sauce
2 tbs minced fresh of pickled ginger
1 tbs rice wine vinegar
1 (8 ounce)can water chestnuts, drained and chopped
1 tbs dark sesame oil
1 bunch green onions, chopped
Asian chille pepper sauce (Mae Ploy) – optional

DIRECTIONS:

1.Prepare the lettuce leaves by separating them, washing and drying. Set aside.
2. In a large skillet, heat the oil and garlic until fragrant. Add ground turkey and brown it stirring frequently. Remove from the skillet keeping the oil in the skillet.
3. In the same skillet cook onion, carrots, celery. Then stir in soy sauce, Hoisin sauce, ginger, rice vinegar, chestnuts.
4. Return the cooked turkey back to the skillet, stir in green onions and sesame oil. Cook until heats through, just a few minutes. You are done!

5. Serve leaves on a plate and the filling in a bowl. Each person takes a leaf and fills it with meat/veggie . Enjoy!