|12 oz ground turkey|
|2 tsp vegetable oil|
|8 oz white mushrooms, chopped|
|3 scallion, chopped|
|2 clove garlic, minced|
|1 can (6 oz) water chestnuts, chopped|
|1⁄4 cup soy sauce|
|1 tbsp brown sugar|
|1 tbsp rice wine vinegar|
|3 tbsp soy sauce|
|2 tbsp rice wine vinegar|
|1 tbsp honey|
|1 tbsp dijon or spicy mustard|
|1 tbsp sriracha chili sauce|
|1⁄2 tsp sesame oil|
|1⁄4 cup water|
|8 to 12 large leaves iceberg lettuce, cleaned and dried|
|1 carrots, shredded, for serving|
|1 bean sprouts, for serving|
|1 chopped fresh cilantro, for serving|
- For the filling: Brown turkey in oil in a large saute pan over medium-high heat until no longer pink. Add mushrooms, scallions, garlic, and water chestnuts and cook until the mushrooms soften. In a small bowl, mix 1/4 cup soy sauce, brown sugar, and 1 tablespoon rice wine vinegar, pour over the turkey mixture, and cook for 1 minute. Remove from heat.
- For the drizzling sauce: In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons rice wine vinegar, honey, mustard, sriracha chili sauce, sesame oil, and water.
- Serve turkey mixture with lettuce leaves, drizzling sauce, carrots, bean sprouts, and cilantro.
Source : allrecipes.com