Asian Lettuce Wraps

• 1 lb. ground chicken or turkey
• 1 tablespoon sesame oil (for cooking)
• 1 cup diced canned mushrooms (drained)
• 2 teaspoon minced garlic
• 1 cup diced water chestnuts (drained)
• 4 tablespoon low-sodium soy sauce
• 1/4 cup brown sugar
• 16 leaves, small iceberg lettuce
• Sauce for wraps:
  • 2 tablespoon ketchup
  • 1 teaspoon garlic paste
  • 1 tablespoon lemon juice
  • 1 tablespoon spicy mustard
  • 1 tablespoon low sodium soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoon rice wine vinegar
  • 1/4 cup water
  • 2 tablespoon sesame oil

Instructions:

1. Heat oil in a skillet over medium-high heat.
2. Add meat and brown; drain all fat and/or cooking liquid.
3. Add water chestnuts, bamboo shoots, mushrooms, garlic and cook until vegetables are tender.
4. Mix soy sauce and brown sugar together and add to mixture. Spoon mixture into lettuce leaf bowls.
5. For the sauce, combine sugar, water, soy sauce, rice vinegar, ketchup, lemon juice, sesame oil, mustard and garlic in a bowl; pour over lettuce wraps and serve.