Lettuce Cups with Turkey

• 1 pound turkey breast
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1/4 teaspoon white pepper
• 2 teaspoons cornstarch
• 1 small head iceberg or Bibb lettuce
• 2 teaspoons vegetable oil
• 1/2 cup coarsely chopped water chestnuts
• 3 large shallots, peeled and chopped
• 2 ounces diced pimiento
• 1/2 cup hoisin sauce
• 1 chopped green onion

1. Remove and discard the tendon from the turkey; dry the turkey breast with paper towels.
2. Dice the turkey into 1/2-inch pieces.
3. In a medium bowl, combine the salt, sugar, pepper, and cornstarch.
4. Add the turkey, cover, and refrigerate for 20 minutes.
5. Carefully remove the lettuce leaves from the head.
6. Take the 6 largest, nicest bowl-shaped leaves.
7. Reserve the remaining leaves for another use.
8. Trim the edges to form a 4-inch bowl.
9. Heat a large, deep nonstick skillet with a high edge over high heat.
10. Add the vegetable oil, turkey, water chestnuts, and shallots.
11. Using 2 spoons, stir and separate until the turkey turns white, about 2 minutes.
12. Add the pimiento and stir-fry for 1 minute.
13. Remove from the heat.
14. Brush approximately 1 teaspoon hoisin sauce, or to taste, on each lettuce leaf.
15. Place 1/3 cup filling in the center of each lettuce leaf, garnish with green onion, and serve with the remaining hoisin sauce.

turkey breast, salt, sugar, white pepper, cornstarch, head iceberg, vegetable oil, water chestnuts, shallots, pimiento, hoisin sauce, green onion

Taken from www.cookstr.com/recipes/lettuce-cups-with-turkey (may not work)