Ingredients

2T Soy sauce

1T Oyster sauce

2T Hoisin sauce

2t cornstarch

3T XVOO

4 cloves garlic

1/2 red onion sliced

1 1/4 lb Ground turkey

1 1/2 Potabello mushrooms diced

1/2 cup Red pepper ,diced

1/2 cup water chestnuts, diced

3 scallions

Optional cilantro, mint, basil

Boston lettuce leaves

DIPPING SAUCE

2T Lime juice

2T Fish sauce

1T Sugar

1T water

1 Thai or jalapeno chili, diced

Preparation

  1. Combine soy sauce, oyster sauce, hoisin sauce and cornstarch in a small bowl.

  2. Heat xvoo in a saute pan and cook the garlic and onions till they soften. Add the turkey and saute stirring till no pink remains. Remove to a separate bowl.

  3. Saute mushrooms and red peppers till softened. Add water chestnuts. Return turkey to the pan, add the reserved soy sauce/cornstarch mixture to the pan. Saute until the sauce thickens adding a little water if the mixture becomes dry. Add scallions. Add optional cilantro, mint or basil. Saute 1 minute.

  4. Make dipping sauce: Combine all ingredients and place in a serving bowl.

  5. Serve turkey mixture with Boston lettuce leaves and dipping sauce.