Yield 4 servings (serving size: 2 filled lettuce cups and about 1.5 tablespoons sauce)
- ¼ cup hoisin sauce
- 2 Tablespoons lower-sodium soy sauce
- 4 teaspoons rice vinegar
- 1 1/4 teaspoons Sriracha ( or other hot sauce or chili sauce)
- 1/4 teaspoon salt
- 1 tablespoon canola oil, divided
- 2 cups coarsely chopped shiitake mushroom caps (about 5 ounces)
- 16 ounces ground turkey
- 1 teaspoon minced garlic (I like to use a microplane for this job)
- 1 teaspoon minced peeled fresh ginger (I like to use a microplane for this job)
- 6 thinly sliced green onions, white and light green parts
- 1 (8-ounce) can sliced water chestnuts, drained and coarsely chopped
- 8 Boston lettuce leaves
Combine hoisin, soy sauce, rice vinegar, Sriracha, and salt in a small bowl, stirring with a whisk.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add mushrooms; sauté 5 minutes or until tender, stirring occasionally. Place mushrooms in a large bowl.
Heat remaining 1 teaspoon oil in pan over medium-high heat. Add turkey, garlic, and ginger to pan; cook 6 minutes or until turkey is browned, stirring to crumble. Add turkey mixture, onions, and water chestnuts to mushrooms in bowl; stir well.
To serve, spoon ½ cup turkey mixture into each lettuce leaf. Spoon sauce on top, roll and enjoy.
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