Ginger Cashew Lettuce Wraps

• 2 cloves Garlic, Minced
• 2- 1/2 Tablespoons Fresh Ginger, Minced
• 1/2 cups Extra Light Olive Oil
• 1/4 cups Rice Vinegar
• 1/4 cups Tamari
• 2 Tablespoons Honey
• 1 teaspoon Dark Sesame Oil
• 1 pinch (generous) Red Pepper Flakes
• 1 Tablespoon Olive Oil, Or As Needed
• 2 pounds Ground Turkey (ground Beef Or Chicken May Also Be Substituted)
• 1/4 cups Grated Carrot
• 1 can (8 Oz. Size) Sliced Water Chestnuts, Diced Small
• 13 cups Cashews, Roughly Chopped
• 2 Tablespoons Tamari
• 2 heads Romaine Lettuce Leaves, Washed And Tough Ends Trimmed Off
• 1/4 cups Chopped Fresh Cilantro, For Garnish

1. For the ginger sauce: In a bowl or a good size jar, add in the minced ginger, garlic, rice vinegar, tamari, oil, honey, sesame oil and red pepper flakes.
2. Shake well to combine all ingredients.
3. For the wraps: Drizzle a little olive oil in a large pan and heat up over medium.
4. Once hot, add in the ground turkey and cook until done.
5. Add in the carrot, water chestnuts and cashews, cook for 5-8 minutes.
6. Pour in the jarred sauce and stir.
7. Bring to a bubble, then reduce the heat to medium-low and simmer for 10-15 minutes.
8. Finish off with a couple of tablespoons of tamari (more or less to taste) and spoon ginger-cashew filling into prepared romaine leaves.
9. Serve with a little of the chopped cilantro.

garlic, fresh ginger, olive oil, rice vinegar, tamari, honey, sesame oil, red pepper, olive oil, ground turkey, carrot, water chestnuts, cashews, tamari, fresh cilantro

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/ginger-cashew-lettuce-wraps/ (may not work)