Turkey lettuce wrap

serves 8

1 lb ground turkey
2 tbsp peanut oil
1/2 c water chestnuts, chopped finely
1/4 c carrots, finely choppes
1/4 c celery, chopped finely
1/4 c shiitake mushroom, sliced
1/2 c scallions, chopped finely
1 medium onion, chopped finely
1 tbsp oyster sauce
2 tbsp hoisin suace
2 tbsp soy sauce (I used Kikkoman)
1 tsp white pepper
2 tbsp chicken broth
2 tbsp sake/shaoxing and any cooking wine.
a head of boston or iceberg lettuce.
fried rice vermicelli or crispy wanton chips

Place a pan with oil on high heat. Sauté onions and half the
scallions, for 1 minute. Add celery and carrots, saute for 3 minutes. Add ground turkey and water chestnuts, mixing constantly for 5 minutes. Add the seasoning, oyster sauce,
hoisin sauce, soy sauce and white pepper and mix until completely incorporated. Add the broth and cooking wine. Cook for 5 mins more.
Separate leaves of the lettuce and wash thoroughly. Pat dry or use a salad spinner if available. Lay the lettuce cups down, add the wanton crisps or fried vermicelli first, then the turkey. Top with scallions, and drizzle with Sriracha if you want a little kick.

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