Ground Turkey, Shiitake, and Cashew Lettuce Wraps

Ingredients

Lettuce Wraps

• 3 tablespoons Shaoxing wine or dry sherry
• 1 tablespoon oyster sauce
• 2 teaspoons soy sauce, plus more to taste
• ½ teaspoon ground white pepper, plus more to taste
• 2 tablespoons peanut or sunflower oil (or another neutral-tasting oil)
• 1 pound ground turkey
• 4 ounces fresh shiitake mushrooms, tough stems removed, torn into 1-inch pieces (about 2 cups)
• 2 scallions, thinly sliced, dark green slices reserved for garnish
• 2 celery stalks, diced (about ¾ cup), tender leaves reserved for garnish
• 2 tablespoons roughly chopped cashews
• Cold, crisp lettuce leaves, such as iceberg, little gem or butter lettuce
• Hoisin sauce, for serving

Directions

Lettuce Wraps

1. Whisk the wine, oyster sauce, soy sauce and white pepper together in a small bowl or cup; set aside.
2. Heat oil in a large skillet over medium-high until just beginning to smoke. Add turkey and, using a wooden spoon or spatula, spread the meat to the edges in an even layer. Let cook until the bottom of the meat is deeply browned, 4 to 5 minutes. Then stir the turkey, breaking up the meat into small pieces.
3. Stir in the mushrooms and white and light green scallion slices and cook, stirring and scraping the bottom of the pan if anything begins to stick, until the mushrooms are glistening and scallions have softened, about 2 minutes.
4. Stir in the reserved sauce, the diced celery and the chopped cashews and cook until celery is warmed and meat is cooked through, about 1 minute. Immediately remove from heat. Taste and add soy sauce and white pepper as needed.
5. To serve, transfer to a platter and scatter with reserved scallion greens and celery leaves. At the table, smear a small amount of hoisin sauce on a lettuce leaf and fill with a spoonful of the turkey mixture.