Ginger-Garlic Asian Turkey Lettuce Wraps

I look forward to my choir's potlucks every year.  There are some amazing cooks in the group, and I'm always sure to enjoy the food.  One person, in particular, is not only a great cook, but a decadent baker.  I love everything she makes.  My favorite, though, is her Asian lettuce wraps.  After several years of enjoying this dish at potluck, I finally begged for the recipe.  Last night, I made it for my family, and everyone loved it.  here it is: 


Crispy Ginger-and-Garlic Asian Turkey Lettuce Wraps

Ingredients:

• 1/2 cup finely chopped carrots 
• 1/2 cup water
• 1 (20-ounce) package lean ground turkey 
• 1 cup chopped shiitake mushrooms
• 1 (8-ounce) can water chestnuts, drained and chopped
• 3 garlic cloves, minced
• 2 tablespoons minced fresh ginger
• 1/3 cup teriyaki sauce
• 3 tablespoons creamy peanut butter
• 1 tablespoon sesame oil
• 1 tablespoon 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 and 1/2 cup water in a large nonstick skillet over high heat, stirring occasionally, 3 to 5 minutes or until carrots are softened and water is 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.

I actually added the green onions in at the same time as the rest of the ingredients, and it turned out just fine.  One less step!  The kids loved having the hoisin sauce (what kid doesn't love sauce??).  I served it with a little rice, too.  The turkey is great in the lettuce wraps, but just as great without them.  In fact, you could probably just serve it over some rice.  Any way you do it, this is SO good!