1. Heat 5ml sesame oil in a large skillet over medium-high heat. 2. Add 100g ground turkey and cook, breaking it up with a spoon, until browned, about 5 minutes. 3. Add 6g minced garlic and 5g grated ginger. Cook for 1 minute until fragrant. 4. Add 30g diced shiitake mushrooms and cook for 2 minutes. 5. Add 100g finely chopped Napa cabbage, 50g grated carrot, 30g diced water chestnuts, and 10g chopped green onions (reserve the rest for garnish). Cook for 3-4 minutes until vegetables are tender. 6. In a small bowl, whisk together 10g hoisin sauce, 10ml low-sodium soy sauce, 5ml rice vinegar, and 5g sriracha (if using). 7. Pour the sauce over the turkey and vegetable mixture. Stir to combine and cook for 1-2 minutes until everything is well coated and heated through. 8. To serve, spoon the turkey mixture into 60g butter lettuce leaves. 9. Garnish with remaining 10g chopped green onions, 5g chopped cilantro, and 5g sesame seeds.