Emerald Lettuce Cups
- 1-½ tablespoon oyster-flavored sauce
6 fresh mushrooms, diced
2 tablespoons cooking oil
2 teaspoons minced ginger
1 small carrot cut into ¼-inch cubes
1 small zucchini cut into ¼-inch cubes
½ cup diced water chestnuts or jicama
1 tablespoon dry sherry
1-½ teaspoon sesame oil
¾ cup coarsely chopped Emerald Original Glazed Walnuts
- Hoisin sauce
12 - 14 small iceberg lettuce cups
Place ground turkey in a bowl, and add oyster-flavored sauce; stir to coat. Let stand for 10 minutes. Trim and discard mushroom stems. Chop caps
Place wok over high heat until hot. Add cooking oil, swirling to coat sides. Add ginger and cook, stirring, until fragrant, about 10 seconds. Add turkey and stir-fry for 1 minute. Add carrot, zucchini, and water chestnuts; stir-fry for 30 seconds.
Add sherry and sesame oil; cook until heated through. Add Diamond Sesame Glazed Walnuts and toss to coat.
To eat, spread hoisin sauce in a lettuce cup, spoon in some of turkey mixture, wrap in lettuce cup, and eat out of hand.