Commence by heating sesame oil in pan. Add garlic, ginger and pepper and saut until golden brown. NOTE: I added chile de Arbol to mine because I like to add a hint of spice. You can use just about any type of pepper or none.
Add turkey to the mixture and cook until meat is no longer pink.
While the meat is cooking, chop the water chestnuts and cilantro into small bite pieces.
Add hoisin sauce to the meat mixture and cook for approximately 2 minutes.
Add water chestnuts to the meat mixture and cook for another minute.
Turn off the stove (but maintain pot in burner) then add the cole slaw mixture and cilantro.
Mix all ingredients then remove pot from stove. By doing this, the veggies will maintain their crisp.
Cut lettuce as shown below, in order to create lettuce cups.
If you would like to make the spicy topping sauce: mix all of the sauce ingredients. Feel free to add more or less until you reached the desired spice. The sauce should taste like a sweet/spicy sauce. Pour on lettuce wrap and Enjoy!
