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1. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add mushrooms; saute 5 minutes or until tender, stirring occasionally. Place mushrooms in a large bowl. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add turkey, garlic, and ginger to pan; cook 6 minutes or until turkey is browned, stirring to crumble. Add turkey mixture, onions, and water chestnuts to mushrooms in bowl; stir well.
2. Spoon 1/2 cup turkey mixture into each lettuce leaf. Combine hoisin sauce, soy sauce, rice vinegar, sriracha, and salt in a small bowl, stirring with a whisk. Serve sauce with lettuce cups.
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|Serving Size: 1 Serving (440g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 92 (28%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 3g|
|Cholesterol 60.1mg||19 %|
|Sodium 4903.1mg||169 %|
|Potassium 1063.7mg||28 %|
|Total Carbohydrate 28.7g||8 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 24.2g|
|Protein 31g||44 %|
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Calories per serving: 325
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