Sesame-Sambal Turkey Lettuce Cups

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Combine the chopped garlic and chopped ginger in a bowl. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Roughly chop the cashews. Cut off and discard the root end of the lettuce; separate the leaves. In a bowl, whisk together the soy sauce, honey (kneading the packet before opening), vinegar, sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the turkey; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add half the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the turkey is coated and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl. 

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and ginger; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. 

Add the cooked vegetables to the bowl of cooked turkey; stir to combine. Taste, then season with salt and pepper if desired. Serve the lettuce leaves, filling, remaining sauce, and chopped cashews separately. Assemble each cup using 2 lettuce leaves. Enjoy!