Crispy Ginger and Garlic Asian Turkey Lettuce Wraps

1/2 cup finely chopped carrots

1/2 cup water

1 (20oz) package lean ground turkey

1 cup chopped shiitake mushrooms

1 (8oz) can water chestnuts, drained and chopped

3 garlic cloves, minced

2 TB minced fresh ginger

1/3 cup teriyaki sauce

3 TB creamy peanut butter

1 TB sesame oil

1 TB rice vinegar

1/4 cup hoisin sauce

1/2 cup sliced green onions

1 head iceberg lettuce, separated into leaves

Hoisin sauce (optional)

1.   Cook carrots in 1/2 cup water in a large nonstick skillet over high heat,  stirring occasionally, 3-5 mins or until carrots are starting to soften and water is mostly evaporated.  Remove from skillet

2.  Reduce heat to medium.  Cook turkey in skillet about 5 minutes, stirring until turkey crumbles and is no longer pink.  Add carrots, mushrooms, and next 8 ingredients.  Increase heat to medium-high and cook, stirring constantly, 4 minutes.  Add green onions, and cook, stirring constantly, 1 minute.  Spoon mixture evenly onto lettuce leaves; roll up.  Serve with hoisin sauce, if desired.

Yield: Makes 4 to 5 servings

-Natalie