1 lb. ground turkey
About 1 cup fresh mushrooms, diced
About 1 cup bean sprouts
About 2 handfuls of shredded carrots
5 large scallions, thinly sliced
1-2 teaspoons freshly grated ginger
3 large or 4-5 normal sized garlic cloves, minced
1 tablespoon toasted sesame oil
1-2 tablespoons, or more if needed (I always go by taste) soy sauce or soy sauce substitute (I use coconut aminos or Bragg's liquid aminos)
3/4 tablespoon ground ginger
Sea salt, to taste
Romaine lettuce leaves
1. Heat a medium-sized skillet on medium-high heat with the toasted sesame oil.
2. Once the skillet is hot, add the sliced scallions, minced garlic, diced mushrooms, bean sprouts, shredded carrots, grated ginger, and salt to taste, and sauté until the veggies are soft.
3. While the veggies are cooking, heat a large skillet on medium-high heat.
4. Once the large skillet is hot, add the ground turkey, soy sauce/soy sauce substitute, ground ginger, and salt to taste, and cook the turkey until it is no longer pink.
5. Drain the juice from the turkey meat.
6. Take the cooked veggies and pour the mixture into the large skillet with the turkey. Mix the turkey with the veggies until they are evenly combined.
7. Taste the turkey and veggie mixture to make sure everything has enough seasoning. If it needs more flavor, add more salt, fresh or ground ginger, or soy sauce depending on your preference.
8. Once everything tastes good, take your romaine lettuce leaves and spoon the turkey mixture into the lettuce leaves.
9. Serve.