Ground Turkey Asian lettuce wraps

*say that 5 times fast! ha! Couldn't think of a better name!
*From Mel's Kitchen Cafe

Yield: 6-8 servings

2 teaspoons vegetable oil
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 1/2 pounds ground turkey
(I added 1 shredded carrot)
1 cup minced mushrooms
1/4 teaspoon salt
1 8 oz. can water chestnuts, minced(didn't do this cause I don't like them!)
1/2 cup minced green onions
1/4 cup soy sauce
2 teaspoons sesame oil
1 lemon, zested and then juiced. (I didn't have any lemons so used bottled juice)
1 teaspoon hot sauce
1/3 cup chopped cilantro
1 head iceberg lettuce (I used Romain, but iceberg would hold up better)
*Dipping Sauce recipe to follow

Heat vegetable oil in a large skillet over medium heat. When the oil is hot add minced garlic and ginger. Saute for a minute just until fragrant and then add in the ground chicken, minced mushrooms, and salt. Cook until turkey or chicken is cooked through.

Add in the water chestnuts and green onions. Add in the soy sauce, sesame oil, juice and zest from the lemon, and hot sauce. When everything is cooked through, remove from heat and stir in the cilantro.

To serve, carefully separate the whole leaves from the lettuce. Wash the lettuce leaves and wrap them in paper towels and put them in the refrigerator so they are cold and crisp when serving. Spoon chicken filling onto the lettuce leaf and then roll it up and serve with dipping sauce below- or any other favorite Asian dipping sauce.

Lettuce Wrap Dipping Sauce
1/4 cup soy sauce
1/8 cup seasoned rice vinegar
1 tablespoon fresh minced ginger
2 tablespoons chopped green onions
(I added a few drops of sesame oil)
Combine all ingredients and serve with lettuce wraps.