Thai Turkey Lettuce Wraps

Heat a large wok on high. Peel and mince shallot. Finely slice the white of the green onions plus two inches of the green. Reserve the greens.

Peel and mince garlic. Remove seeds from chili and finely mince. Heat oil in pan. Add shallots, green onion, garlic and chili.

Meanwhile roughly chop mushrooms. Drain water chestnuts and roughly chop. Add mushrooms and water chestnuts to wok. Stir occasionally to make sure of even saute. After 3-4 minutes, add turkey and fish sauce.

Stir to break up turkey and brown. Slice tomatoes in half and squeeze seeds out to discard. Finely chop tomatoes. When turkey is mostly browned, add tomatoes, soy sauce and lime juice.

Cut remaining green onions on a severe diagonal, slicing thin. Rinse cilantro and roughly chop. Clean lettuce, dry, and arrange on a plate. Taste saute for seasoning. Remove from heat and stir in cilantro and green onions.

Make a sauce by whisking chili sauce, soy sauce, and vegetable oil.

Serve family style. To assemble put some of the turkey mixture in a lettuce leaf, top with some sauce, roll and eat.