Ingredients:
2 teaspoons peanut oil
1/2 red bell pepper, finely chopped
4 ounces canned water chestnuts, drained and chopped
1 1/4 pounds ground turkey
3 garlic cloves, minced
2 green onions, chopped
1 teaspoon fresh minced ginger
2 teaspoons red chili paste (more or less depending on taste)
3 tablespoons Kikkoman hoisin sauce
3 teaspoons Kikkoman low sodium soy Ssuce
1 tablespoon Kikkoman rice vinegar
12 Boston or butter lettuce leaves
2 teaspoons peanut oil
1/2 red bell pepper, finely chopped
4 ounces canned water chestnuts, drained and chopped
1 1/4 pounds ground turkey
3 garlic cloves, minced
2 green onions, chopped
1 teaspoon fresh minced ginger
2 teaspoons red chili paste (more or less depending on taste)
3 tablespoons Kikkoman hoisin sauce
3 teaspoons Kikkoman low sodium soy Ssuce
1 tablespoon Kikkoman rice vinegar
12 Boston or butter lettuce leaves
Directions:
Heat the oil in a large skillet over medium-high heat. Add the red bell pepper and water chestnuts and sauté until softened, about 3 minutes. Add the turkey, garlic, green onions, ginger, and red chili paste and cook, stirring and breaking up the turkey into small crumbles, until no longer pink. Drain any liquid or fat. Add the hoisin, soy sauce, and vinegar, stirring to combine.
Remove the turkey mixture to a serving bowl. Serve alongside lettuce leaves.
Heat the oil in a large skillet over medium-high heat. Add the red bell pepper and water chestnuts and sauté until softened, about 3 minutes. Add the turkey, garlic, green onions, ginger, and red chili paste and cook, stirring and breaking up the turkey into small crumbles, until no longer pink. Drain any liquid or fat. Add the hoisin, soy sauce, and vinegar, stirring to combine.
Remove the turkey mixture to a serving bowl. Serve alongside lettuce leaves.