Makes 24 cups
2 tablespoons vegetable oil
1 medium onion
2 garlic cloves, minced
1 can (8 ounces) sliced water chestnuts, drained and chopped medium
1 pound ground turkey
1/4 cup soy sauce
1/4 cup ketchup
4 teaspoons rice wine vinegar
4 teaspoons sesame oil
2 teaspoons red pepper flakes
2 tablespoons brown sugar
1 head ice burg lettuce, quartered at the core, core removed, leaves separated and torn into approximate 4-inch cups
Garnish: 1/4 cup sliced scallions, 1/4 cup chopped peanuts
Heat oil in a large (12-inch skillet) over medium-high heat. Add onions, garlic, and water chestnuts; sauté until onions soften, 3 to 4 minutes. Add turkey; continue to cook, stirring frequently, until meat looses its raw color, and most of the liquid has evaporated, about 5 minutes.
Meanwhile, mix soy, ketchup, vinegar, oil, pepper flakes, and sugar. Add to the sautéing turkey; continue to cook until mixture has thickened to the texture of thick sloppy Joe’s.
When ready to serve, warm turkey mixture. Lay out lettuce cups on a serving tray. Fill each with 2 tablespoons of filling, then garnish with scallions and peanuts. Serve.