Asian Turkey Lettuce Cups

• 1 tablespoon unrefined, cold-pressed extra-virgin olive oil
• 1 pound foster farms organic ground turkey
• 2 cloves gralic
• 1 onion, finely diced
• 2 stalks celery, diced
• 1/4 cup hoisin sauce
• 2 tablespoon shoyu
• 1 tablespoon ginger, finely grated
• 1/4 teaspoon crushed red pepper flakes
• 2 green onions, thinly sliced
• 1/3 cup toasted, salted cashews, chopped
• 1 head of butter lettuce
• salt and pepper
• julienned carrrots

1. Heat olive oil in a large skillet over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to break up the turkey as it cooks; drain excess fat. Stir in garlic, onion, celery, hoisin sauce, soy sauce, rice wine vinegar, ginger, and crushed red pepper until onions have become translucent, about 1-2 minutes. Stir in cashews and green onions and cook until onions are tender, about 1-2 minutes; season with salt and pepper to taste. To serve, spoon several tablespoons of the turkey mixture into the center of a lettuce leaf, taco-style. Garnish with cilantro leaves and/or carrots if desired.