Ingredients

1. •1 Red leaf lettuce
   

2. •1 Tablespoon soy sauce
   

3. •1/4 Cup hoisin sauce
   

4. •1 Tablespoon fish sauce
   

5. •2 Teaspoons freshly grated ginger
   

6. •1 Tablespoon crushed red peppers
   

7. •1 Tablespoon rice wine vinegar
   

8. •1 Tablespoon Asian chile pepper sauce
   

9. •1 Tablespoon peanut oil
   

10. •3 Cloves fresh garlic, minced
    

11. •1 Large onion, finely chopped
    

12. •1 Pound lean ground turkey
    

13. •1/2 Cup finely chopped red bell pepper
    

14. •1 Korean red pepper chopped
    

15. •1 Cup sliced mushrooms
    

16. •3 Scallions, chopped
    

17. •2 Teaspoons dark sesame seed oil
    

Toppings

1. •2 Medium carrots, shredded
   

2. •1 Large cucumber, shredded
   

3. •2 Cups mung bean sprouts, ends
   

4. snapped and cleaned
   

5. •2 Scallions, shredded
   

Directions

Rinse lettuce leaves and pat dry. Set aside.

Whisk together the soy sauce, hoisin sauce, fish

sauce, ginger, crushed red peppers, vinegar,

and Asian chile pepper sauce. Set aside.

In a medium skillet over high heat add a tablespoon of

olive oil sauté the garlic, onions and red bell pepper until

softened. Add the ground turkey and brown stirring often

and reducing the heat to medium, if necessary. Add the

Korean red pepper and stir for another 2 minutes.

Add mushrooms and soy sauce mixture and cook for another 3 minutes. Stir in scallions and sesame seed oil, and continue cooking for about 5 minutes.

Putting It All Together

To serve, arrange the meat, lettuce and the toppings on a platter. Allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat, top with carrots, cucumbers and scallions. Serve with rice.

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