1 (8 ounce) can sliced water chestnuts, drained and coarsely chopped
2 green onions, chopped
1 clove garlic, minced
3 Tablespoons hoisin sauce
2 Tablespoons low sodium soy sauce
1 tablespoon rice wine vinegar
2 teaspoons red chili paste
12 butter lettuce leaves, Boston and ice burg also work
In a medium sized skillet over medium high heat, add the ground turkey. Cook and crumble until it is almost cooked throughout. Add carrots, mushrooms, water chestnuts, green onions and garlic. Continue to cook for 1-2 minutes until turkey is cooked and veggies are tender.
Add the hoisin sauce, soy sauce, rice wine vinegar, and chili paste. Stir and let simmer for 1-2 minutes. Serve on butter lettuce leaves.