Thai Turkey Lettuce Wraps

First post and it's going to be food!
Thai Turkey Lettuce Wraps  - est. cooking time : 30 min
Recipe makes ~ 6 servings

2 tablespoons canola oil

1.5 lbs ground turkey

1 tablespoon minced ginger

1 tablespoon minced garlic

2 carrots - finely chopped

5 green onions - chopped

4oz water chestnuts - finely chopped

3 crimini mushrooms - chopped

1/2 cup bean sprouts - chopped

3 tablespoons soy sauce

2 tablespoons hoisin sauce

1/3 cup sake

1 tablespoon sesame oil

1 tablespoon hot sauce

1-2 tablespoons peanut sauce (to taste)

Head of lettuce

1.) Chop either by hand or in a food processer: garlic, ginger, carrots, green onions, water chestnuts, mushrooms, and sprouts. Once finely chopped set aside for later
2.) Place ground turkey into a large pan with canola oil. Cook on med-high heat mixing and breaking up chunks until all pink disappears.

3.) Lower heat to medium. Add all chopped food into pan with the turkey and continue cooking with occasional stirring for 5-10 minutes until the vegetables are cooked through.
4.) Add all liquids and sauces - seasame oil, peanut sauce, soy sauce, hoisin sauce, sake, and hot sauce. Stir occasionally and allow to cook for another 5 minutes.
5.) Remove from heat and let sit while picking a selection of leaves from the head of lettuce. SERVE!

These were easy to make and soooo tasty, I had so much left over that I just put it in bags to refrigerate and even freeze for a later date. The recipe is based off of what I remember of the Thai Lettuce Wraps from Silk Thai in Tacoma, WA; although I substituted turkey for the chicken used in the original and added a few other things I thought it needed :)