Brown 450 g lean ground turkey in a wide skillet. Add 150 g finely chopped mushrooms, one diced carrot, 1/2 cup chopped water chestnuts, 1 tablespoon grated ginger and one garlic clove. Cook until the vegetables soften, then stir in 2 tablespoons low-sodium soy sauce, 1 teaspoon rice vinegar and 1 teaspoon sesame oil. Spoon into 8 crisp butter-lettuce leaves and top with scallions. Keep the pan hot and avoid crowding so the filling browns instead of releasing too much liquid.
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