1/2 Lb. Ground Turkey
1 tsp Oyster Sauce
1/2 tsp Soy Sauce
2 tsp Canola Oil
1 tsp Minced Ginger
1 Carrot, Diced (about 3/4 Cup)
1 Small Zucchini, Diced (about 3/4 Cup)
3/4 Cup White or Shiitake Mushrooms, Chopped
1 Cup Water Chestnuts, Diced
1 tsp Sesame Oil
1 Tbsp Dry Sherry
Butter or Iceberg Lettuce Leaves
Optional Toppings:
Hoisin Sauce
Asian Chili Sauce or Chili Garlic Sauce
Place meat in a bowl with oyster and soy sauces. Stir to coat and let stand for about 10 minutes, while you chop the veggies.
Place a wok or frying pan over high heat until hot. Swirl the canola oil around the pan, and add the ginger. Cook, stirring constantly, until fragrant, about 10 seconds. Add the meat and cook until no longer pink, stirring to crumble, about 5 minutes. Add the carrots, zucchini, mushrooms and water chestnuts and stir-fry until the vegetables are crisp-tender, about 2 or 3 minutes. Stir in the sesame oil and sherry.
To serve, spoon the meat mixture into a lettuce leaf. Top with hoisin or chili sauce as desired, roll or fold and eat with your hands.
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