| 1 | tbsp | olive oil |
| 1.1 | lb | ground turkey |
| 0.38 | cup | hoisin sauce |
| 2 | tbsp | soy sauce |
| 1.5 | tsp | sriracha |
| 1.5 | tbsp | rice vinegar |
| 0.67 | tbsp | honey |
| 3 | clove | minced garlic |
| 1.5 | tbsp | minced ginger |
| 2 | unit | green onions |
| 1.5 | unit | carrot |
| 0.5 | lb | water chestnuts |
| 1 | head | butter lettuce |
| 0.63 | lb | tofu |
https://www.cookingclassy.com/lettuce-wraps/
Heat 1 1/2 tsp oil in a 12-inch non-stick skillet over medium-high heat.
Add turkey in large crumbles then let cook until slightly browned on bottom, about 3 minutes, then break up and continue to cook until it's fully cooked through, about 3 minutes longer. Crumble and cook the tofu in another pan with oil.
Meanwhile while turkey/tofu is cooking in a mixing bowl whisk together hoisin sauce, soy sauce, sriracha (use very little, people can add more), rice vinegar, and honey, set aside.
** For the following directions, use about 2/3 of the remaining ingredients/sauce for the meat version and 1/3 for the tofu version **
Drain of excess liquid from turkey (if there is any) then push to one far side of pan and pull that side of pan off heat.
Heat remaining 1 1/2 tsp oil in now empty side of skillet.
Add green onions and carrots and saute 1 1/2 minutes. Add in garlic and ginger and saute 30 seconds longer.
Pour in sauce and water chestnuts then cook and toss 30 seconds longer.
Serve warm in lettuce leaves garnished with sliced green onions.