• bamboo shoots 1/2 cup bamboo shoots , finely chopped
  • black pepper black pepper , as needed for seasoning
  • carrots 1 cup carrots , finely diced
  • cashews 1/4 cup cashews chopped, for garnish
  • dried chili flakes 1/4 teaspoon dried chili flakes
  • garlic 4 cloves garlic , minced
  • ginger 2 teaspoons ginger , minced
  • ground turkey 1 1/4 pounds ground turkey
  • hoisin sauce 3 tablespoons hoisin sauce plus more for serving
  • kosher salt kosher salt , as needed for seasoning
  • butter leaf lettuce 1 head butter leaf lettuce separated, washed and dried
  • low sodium soy sauce 2 teaspoons low sodium soy sauce
  • scallion 1/4 cup scallion thinly sliced, for garnish
  • sesame oil 1 teaspoon Sesame oil
  • shallots 1/2 cup shallots , minced
  • shiitake mushrooms 1 cups shiitake mushrooms , stems removed and chopped
  • vegetable oil 2 tablespoons vegetable oil , divided
  • water chestnuts 1/2 cup water chestnuts , finely chopped
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How to make it

  1. Heat a wok or large saut pan over high heat.
  2. Add 1 tablespoon vegetable oil and 1 teaspoon sesame oil and heat until scorching.
  3. Add garlic, shallots, ginger and chili flakes. Stir-fry for 2 minutes.
  4. Add the water chestnuts, bamboo shoots, mushrooms and diced carrots, stir-fry for 4 min.
  5. Transfer vegetables to a medium-sized bowl, and set aside.Return the wok to the stove and heat over high heat.
  6. Add 1 tablespoon of vegetable oil to the wok or pan, and then add the ground turkey. Stir-fry until the meat is no longer pink, about 4 minutes.
  7. Add the hoisin and soy sauce, and then stir to combine.
  8. Add the stir-fried vegetables and pepper. Season meat mixture with more salt and pepper as needed.To serve: Spoon meat and vegetable filling into each lettuce cup, sprinkle with chopped cashews and sliced scallions. Top with additional hoisin sauce if desired, enjoy!