1 tablespoon canola oil, divided
2 cups coarsely chopped shiitake mushroom caps (about 5 oz.)
13 ounces ground turkey
1/2 teaspoon minced garlic
1/2 teaspoon minced peeled fresh ginger
2/3 cup thinly sliced green onions (about 4)
1 8 oz can sliced water chestnuts drained and coarsely chopped
8 Boston lettuce leaves
2 tablespoons hoisin sauce with garlic
4 teaspoons lower-sodium soy sauce
2 teaspoons rice vinegar
1 1/4 teaspoons Sriracha sauce
1/8 teaspoon salt
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add mushrooms; sauté 5 minutes or until tender, stirring occasionally.
Place mushrooms in a large bowl.
Heat remaining 1 teaspoon oil in pan over medium-high heat. Add turkey, garlic, and ginger to pan; cook 6 minutes or until turkey is browned, stirring to crumble.
Add turkey mixture, onions, and water chestnuts to mushrooms in bowl; stir well.
Combine hoisin, soy sauce, rice vinegar, Sriracha, and salt in a small bowl, stirring with a whisk. Serve sauce with lettuce cups.
Spoon 1/2 cup turkey mixture into each lettuce leaf.
Recipe Adapted from Cooking Light