- an 8-ounce can water chestnuts
- 1/2 cup snow peas
- 4 scallions
- 3 heads Bibb lettuce
- 1 pound lean ground turkey
- 2 teaspoons honey
- 4 tablespoons soy sauce
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons minced garlic
- 3 tablespoons finely grated peeled fresh gingerroot
- 1 tablespoon Worcestershire sauce
- 1/2 cup water
- 1 1/2 tablespoons sugar
- 2 teaspoons cornstarch
- 2 teaspoons vegetable oil
- 1/2 teaspoon Asian sesame oil
- 1 cup packed fresh mint sprigs
- 1 cup packed fresh cilantro sprigs
- 2 cups cooked white rice
- Rinse and drain water chestnuts and coarsely chop. Diagonally cut snow peas into 1/2-inch-wide pieces and chop scallions. Separate lettuce leaves.
- In a bowl with your hands mix turkey, 1 teaspoon honey, 1 tablespoon each soy sauce, vinegar, and garlic, and 2 tablespoons gingerroot until just combined. Marinate turkey mixture 15 minutes.
- In a small bowl whisk together Worcestershire sauce, water, sugar, cornstarch, and remaining teaspoon honey, 3 tablespoons soy sauce, and 2 tablespoons vinegar. In a wok or large non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and saut turkey mixture, stirring and breaking up lumps, until just cooked through, about 3 minutes. With a slotted spoon transfer turkey mixture to cleaned bowl. In wok or skillet stir-fry remaining tablespoon each garlic and gingerroot 15 seconds. Add water chestnuts and stir-fry 15 seconds. Add turkey mixture, soy-sauce mixture, snow peas, and scallions and stir-fry until sauce is thickened and snow peas are tender, about 3 minutes. Remove wok or skillet from heat and stir in sesame oil and salt and pepper to taste.
- Serve turkey mixture, mint, and cilantro on lettuce leaves accompanied by rice.