Crispy Ginger-and-Garlic Asian Turkey Lettuce Wraps

Prep: 15 min., Cook: 15 min.

1/2 cup finely chopped carrots

1/2 cup water

1 (20-ounce) package lean ground turkey

1 cup chopped shiitake mushrooms

1 (8-ounce) can water chestnuts, drained and chopped

3 garlic cloves, minced

2 tablespoons minced fresh ginger

1/3 cup teriyaki sauce

3 tablespoons creamy peanut butter

1 tablespoon sesame oil

1 tablespoon rice vinegar

1/4 cup hoisin sauce

1/2 cup sliced green onions

1 head iceberg lettuce, separated into leaves

Hoisin sauce (optional)

1. Cook carrots and 1/2 cup water in a large nonstick skillet over high heat, stirring occasionally, 3 to 5 minutes or until carrots are softened and water is evaporated. Remove from skillet.

2. Reduce heat to medium. Cook turkey in skillet about 5 minutes, stirring until turkey crumbles and is no longer pink. Add carrots, mushrooms, and next 8 ingredients. Increase heat to medium-high, and cook, stirring constantly, 4 minutes. Add green onions, and cook, stirring constantly, 1 minute. Spoon mixture evenly onto lettuce leaves; roll up. Serve with hoisin sauce, if desired.

Yield:  Makes 4 to 5 servings

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