Chop red onion. Measure out minced garlic and minced ginger. (You can also make this with fresh minced garlic and minced ginger root if you prefer.)

Whisk together soy sauce or Gluten-Free Soy Sauce, Chile Garlic Sauce (affiliate link), and fish sauce.

Heat the oil in a large non-stick frying pan. Add onion and cook about 2 minutes.

Then add garlic and ginger root and cook about one minute more.

Add ground turkey to frying pan (with a bit more oil if needed) and break apart and spread out with turner. Add the sauce mixture to the ground turkey.

Cook until the turkey is brown and crumbling apart, and the sauce is absorbed into the meat, about 5 minutes.

While turkey cooks, wash and chop fresh cilantro to make 1 cup. Chop peanuts and put in small bowl to serve at the table.

When turkey is done, add chopped cilantro and cook 1-2 minutes more.

Remove the core end from lettuce, separate leaves, and wash in salad spinner and spin dry (or wash under running water and dry with paper towels.)

Serve filling and lettuce leaves in separate bowls, with chopped peanuts in another small bowl.

Each person takes a lettuce leaf, fills with desired amount of turkey mixture, adds chopped peanuts, and then eats the mixture from the lettuce cup.

I like to fold the lettuce cup over when I eat it, so it’s kind of taco-shaped, but some people like to wrap the lettuce clear around the filling.