Asian Turkey Lettuce Wraps

• 280g turkey mince
• 1 head iceberg lettuce
• 1 can water chestnuts, diced
• 3 spring onions
• 2 garlic cloves
• 2 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp ginger

1. 1

   Finely dice the water chestnuts. Mince the garlic and grate the ginger. Slice the spring onions thinly.

2. 2

   Mix hoisin sauce, soy sauce, and sesame oil in a small bowl.

3. 3

   Heat oil in a wok or wide pan over high heat. Add the turkey mince and cook, breaking it up, for 4–5 min until browned.

4. 4

   Add the garlic and ginger and stir-fry 30 seconds. Add the water chestnuts and stir-fry 1 min.

5. 5

   Pour the sauce over and toss everything together on high heat for 1–2 min until sticky and glossy. Season with salt if needed.

6. 6

   Carefully separate the iceberg lettuce into cups. Spoon the turkey mixture into each cup and top with sliced spring onions. Serve immediately so the lettuce stays crisp.