Asian Lettuce Cups

• 1 tablespoon canola oil, divided
• 2 cups coarsely chopped shiitake mushroom caps (about 5 ounces)
• 13 ounces ground turkey
• 1/2 teaspoon minced garlic
• 1/2 teaspoon minced peeled fresh ginger
• 2/3 cup thinly sliced green onions (about 4)
• 1 (8-ounce) can sliced water chestnuts, drained and coarsely chopped
• 8 Boston lettuce leaves
• 2 tablespoons hoisin sauce
• 4 teaspoons lower-sodium soy sauce
• 2 teaspoons rice vinegar
• 1 1/4 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
• 1/8 teaspoon salt

1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add mushrooms; saute 5 minutes or until tender, stirring occasionally. Place mushrooms in a large bowl. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add turkey, garlic, and ginger to pan; cook 6 minutes or until turkey is browned, stirring to crumble. Add turkey mixture, onions, and water chestnuts to mushrooms in bowl; stir well.
2. Spoon 1/2 cup turkey mixture into each lettuce leaf. Combine hoisin, soy sauce, rice vinegar, Sriracha, and salt in a small bowl, stirring with a whisk. Serve sauce with lettuce cups.

canola oil, shiitake mushroom, ground turkey, garlic, fresh ginger, green onions, water chestnuts, hoisin sauce, lower, rice vinegar, sriracha, salt

Taken from www.myrecipes.com/recipe/asian-lettuce-cups (may not work)