One package of lean ground turkey
12 Boston Lettuce Leaves (I used Iceberg)
1 Tbsp Vegetable Oil
1 Garlic Clove minced (I forgot to use this and still turned out great)
1/8 tsp Ground Ginger
2/3 cup finely chopped green onion
8oz can of water chestnuts (drained coarsely chopped)
3 Tbsp Hoisin Sauce
2 Tbsp Soy Sauce
1 Tbsp Rice Wine Vinegar
2 tsp Chili Paste
Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add turkey, garlic and ginger to the pan and cook for about 6 minutes or until turkey is browned. Stir to crumble. Combine turkey mixture, onions and chopped water chestnuts in a large bowl, stirring well, and set aside.
Meanwhile in a small bowl, whisk together hoisin, soy sauce, rice vinegar and roasted red chili paste and drizzle over the turkey mixture. Toss to coat completely. Add about 1/4 cup of the turkey mixture to each lettuce cup and enjoy!
* You can find the original recipe on my Pinterest TASTE board