Lettuce-Wrapped Asian Turkey Salad

• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons toasted sesame oil
• 4 drops hot chili oil
• 2 small cloves garlic, minced
• 1/2 teaspoon grated fresh ginger
• 1 teaspoon vegetable oil
• 2 cups julienned snow peas
• 2 cups mung bean sprouts
• 2 cups diced cooked turkey
• 2 tablespoons sesame seeds (preferably black)
• 6 large iceberg lettuce leaves, halved, center ribs removed

1. Make a dipping sauce by combining soy sauce, vinegar, sesame oil, chili oil, garlic and ginger in a small mixing bowl.
2. Blend well.
3. Heat the vegetable oil in a large nonstick skillet.
4. Add the snow peas and sprouts and stir-fry for 2 minutes.
5. Add the turkey and cook until heated through, about 1 minute.
6. Remove from heat and stir in the sesame seeds.
7. Divide the salad among the 12 halved lettuce leaves and roll up.
8. Serve with the dipping sauce.

soy sauce, rice vinegar, sesame oil, chili oil, garlic, ginger, vegetable oil, snow peas, bean sprouts, turkey, sesame seeds, center

Taken from cooking.nytimes.com/recipes/719 (may not work)