Turkey & Roasted Chestnut Lettuce Wraps

Recipe by Jaden ~ Steamy Kitchen
Serves 4 to 6

3/4 lb ground turkey
2 teaspoons soy sauce
1 teaspoon Chinese rice wine (or dry sherry)
1 teaspoon cornstarch
2 teaspoons cooking oil
1 to 2 cloves garlic, finely minced
1 teaspoon grated fresh ginger
1/3 cup (150 g) diced onion
2 teaspoons rice wine vinegar
1½ tablespoons oyster sauce
4 to 6 fresh shitake mushrooms, diced
6 whole roasted chestnuts, diced
16 cup-shaped-lettuce leaves (Boston Bibb, Butterhead, Iceberg or any lettuce with cup shaped leaves)

In a bowl, marinate the ground turkey with soy sauce, wine and cornstarch for 10 minutes at room temperature. Heat a wok or large skillet over medium heat and when hot, add the cooking oil. Swirl to coat and add the garlic, ginger and onion. Fry for 15-30 seconds until fragrant and immediately add the ground turkey. Turn heat to high and fry the ground meat until lightly browned, about 2 minutes.

Stir in the fresh shitake mushrooms, roasted chestnuts, rice wine vinegar and oyster sauce. Simmer for an additional 1 to 2 minutes, until meat is cooked through.

You can assemble the lettuce cups by spooning a heaping tablespoonful of filling into each lettuce cup or you can serve all ingredients separate for your dinner guests to assemble themselves.