3green onionssliced (light parts only, saving the dark green for serving)
3tablespoonsminced ginger root
1poundlean ground turkey(ground beef or chicken may be used instead)
3/4cupchopped water chestnuts
2mediumheads of romaine lettuceleaves removed, washed and patted dry
In small mixing bowl, measure and add the cornstarch, honey, sesame oil, broth, tamari, rice vinegar and red pepper flakes. Whisk to combine.
Next, spray a little olive oil in a large 10-inch pan and heat up over medium.
Once hot add in the light green parts of the green onion, ginger and garlic and cook for 1 to 2 minutes. Then add in the ground turkey. Use a wooden spatula to break it up into crumbles, and sauté until fully cooked and no longer pink.
Add in the carrot and water chestnuts. Cook for 5-8 minutes our until the carrot is tender..
Pour in the sauce, stir and bring to a bubble.Reduce the heat to medium-low and stir until sauce has thickened.
Spoon 1/4 cup of the ginger-cashew filling into romaine leaves. Serve with a squeeze of lime, reserved green onion, chopped cilantro and cashews.