-
1
Rinse and drain water chestnuts and coarsely chop.
-
2
Diagonally cut snow peas into 1/2-inch-wide pieces and chop scallions.
-
3
Separate lettuce leaves.
-
4
In a bowl with your hands mix turkey, 1 teaspoon honey, 1 tablespoon each soy sauce, vinegar, and garlic, and 2 tablespoons gingerroot until just combined.
-
5
Marinate turkey mixture 15 minutes.
-
6
In a small bowl whisk together Worcestershire sauce, water, sugar, cornstarch, and remaining teaspoon honey, 3 tablespoons soy sauce, and 2 tablespoons vinegar.
-
7
In a wok or large non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and saute turkey mixture, stirring and breaking up lumps, until just cooked through, about 3 minutes.
-
8
With a slotted spoon transfer turkey mixture to cleaned bowl.
-
9
In wok or skillet stir-fry remaining tablespoon each garlic and gingerroot 15 seconds.
-
10
Add water chestnuts and stir-fry 15 seconds.
-
11
Add turkey mixture, soy-sauce mixture, snow peas, and scallions and stir-fry until sauce is thickened and snow peas are tender, about 3 minutes.
-
12
Remove wok or skillet from heat and stir in sesame oil and salt and pepper to taste.
-
13
Serve turkey mixture, mint, and cilantro on lettuce leaves accompanied by rice.
