Lettuce Wrap

• 5 cloves Garlic, Minced
• 4 Tablespoons Canola Oil, Divided
• 1 pound Ground Turkey
• 1 Tablespoon Cooking Rice Wine
• 2 Tablespoons Soy Sauce
• 1 whole Small Yellow Onion, Finely Chopped
• 1 cup Fresh Mushrooms, Sliced
• 1/2 cans Baby Corn, Chopped (8 Oz. Can)
• 1/2 cans Sliced Bamboo Shoots (8 Oz. Can)
• 1/2 cans Water Chestnut, Chopped (8 Oz Can)
• 1 whole Green Onion, Chopped
• Salt And Pepper, to taste
• 1 head Lettuce Of Choice (Iceberg, Bibb, Romaine Work Well), Leaves Separated

1. Saute the garlic in 2 Tablespoons of canola oil over medium heat.
2. Once garlic is starting to change colors, add the ground turkey, rice wine, and soy sauce.
3. Cook until ground turkey is no longer pink.
4. Remove from the pan and set aside.
5. Saute onions over medium heat in the remaining canola oil.
6. When onions start to caramelize, add mushrooms.
7. Once the mushrooms start to cook down, add baby corn, bamboo shoots, and water chestnuts.
8. Salt and pepper to taste.
9. Return the meat mixture to the veggies.
10. Cook until heated through and the flavors are combined.
11. Top with green onions.
12. Serve the filling hot, wrapped in a leaf of your favorite lettuce.
13. Enjoy!

garlic, canola oil, ground turkey, soy sauce, yellow onion, fresh mushrooms, corn, shoots, water, green onion, salt, head lettuce of choice

Taken from tastykitchen.com/recipes/appetizers-and-snacks/lettuce-wrap/ (may not work)