LETTUCE WRAPS

 INGREDIENTS

 

2 lb ground turkey

1 medium onion, finely chopped

3 stalks celery, finely chopped

¾ cup hoisin sauce, divided (8oz jar)

¾ cup soy sauce

¼ cup water

3 cloves garlic, minced

1 Tbsp fresh ginger, grated

2 Tbsp brown sugar

1 Tbsp sesame oil

1 Tbsp hot chili oil

5 oz can bamboo shoots, drained, finely chopped

8 oz can water chestnuts, drained, finely chopped

14 oz can bean sprouts, drained

¼ cup fresh cilantro, snipped

12 crisp iceberg lettuce leaves

 

Brown ground turkey with chopped onion. Drain off excess liquid. In large Crock-Pot combine cooked  turkey and onion with celery, ½ cup hoisin sauce, soy sauce, water, garlic, ginger, brown sugar, sesame oil, chili oil, bamboo shoots and water chestnuts. Cover and cook on low for 6 hours.

Before serving, mix in a can of bean sprouts and cilantro. Serve by scooping a spoonful in the lettuce, drizzle with the leftover (¼ cup) hoisin sauce. Enjoy!