• 3 tablespoons reduced-sodium soy sauce
• 3 teaspoons sugar, granulated or brown
• 2 teaspoons sesame oil
• 1 teaspoon hot sauce
• 3/4 pound lean ground turkey (15% fat or less)
• 2 stalks celery, sliced~ medium carrots, shredded
• 1 tablespoon minced ginger root or 3/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder or 1 clove garlic, minced
• can (8 ounces) water chestnuts, drained and chopped
• 1~2 cups cooked brown rice
• 6 large lettuce leaves

1. In a small bowl, blend the soy sauce, sugar, sesame oil and hot sauce.

2. In a large skillet, sauté turkey, celery and carrot until the turkey begins to brown, about 10 minutes. Break turkey into crumbles as it cooks.

3. Add ginger and garlic. Cook 2 minutes.

4. Stir in soy sauce mixture and water chestnuts. Cook 2 minutes longer.

5. Stir in cooked rice. Heat through.

6. Serve in lettuce leaves.

Refrigerate leftovers within 2 hours.