Turkey San Choy Bau (Lettuce Wraps)
Serves 4 entree’s or 12 appetizers

1 lb Ground turkey (very lean or 99% fat free)
1/2 a medium brown onion finely chopped
3 good sized cloves of garlic minced
1/2 cup of green onions
1/2 cup of chopped cilantro
1/2 cup of water chestnuts chopped into small pieces
3 Tbsp Oyster Sauce
3 Tbsp Hoisin Sauce
1 Tsp Black Bean Chili Sauce or Sriracha (hot chili sauce optional)
1 Tbps Sesame Oil
1 Head of fresh, crisp iceberg lettuce or lettuce of choice

Begin by cutting end of lettuce and washing under running cold water.  Cold water will help ease the iceberg leaves to come away from the heart of the lettuce.  This will make it easier to pull individual good sized leaves apart.  Cut or tear leaves into desired size or shape.  Traditionally, leave are round and no bigger than a baseball.

Heat a large skillet to medium high heat and add a tablespoon of olive oil.  When pan is hot, add the chopped onion and stir until translucent.  Add garlic and cook for two minutes.  Add ground turkey and stir while cooking to help break it up into small pieces.  When the turkey is cooked (about 10 minutes) add the water chestnuts and then the oyster sauce, hoisin and chili sauce.  Combine ingredients well and lastly, add the green onions, chopped cilantro and sesame oil.

Spoon small portions into prepared lettuce leaf cups and garnish with a sprinkle of sesame seeds, chopped peanuts or chopped cashews.

Tip:  For a quick and healthy lunch, add some of your Quick 6 Salad into lettuce cups before adding some of the Asian turkey mix.

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