A quick weeknight stir-fry of ground turkey with garlic, ginger and a hoisin-soy sauce, spooned into Bibb lettuce leaves - even picky kids eat it.

Scale

Marinate the turkey: Break the turkey into large chunks in a medium bowl. Whisk the marinade ingredients together until the cornstarch dissolves, then pour over the turkey. Let it marinate while you prep everything else.
Prep the rest: Whisk the sauce ingredients together until the cornstarch dissolves. Mince the garlic and ginger, and slice the scallion. Separate the lettuce leaves, rinse, and dry in a salad spinner.
Heat the wok: Heat 1 tablespoon of the oil in a 12 to 14 inch wok or frying pan over high heat until it just starts to smoke.
Stir-fry the turkey in batches: Add half the turkey (lift it out of the marinade with a slotted spoon), and stir-fry, breaking it up, until it just loses its pink color, about 3 minutes. Move it to a plate. Add the remaining tablespoon of oil, heat for 1 minute, and stir-fry the rest of the turkey the same way, about 3 minutes.
Add the aromatics: Return the first batch of turkey and its juices to the wok. Make a hole in the center, add the garlic, ginger and scallion, and cook without stirring for 30 seconds, until fragrant. Stir into the turkey.
Sauce and serve: Slowly pour in the sauce, stirring, and cook until the turkey is glossy and coated, about 1 minute. Transfer to a bowl, and serve with the lettuce leaves for wrapping.

See my stir fry basic technique for an overview, and for other sauce ideas.

I leave the sriracha out for the kids, and pass it at the table along with hoisin sauce and an extra sliced scallion.

Quick white rice is the traditional side dish. Spoon it into the wraps, or let picky eaters have rice and turkey without the lettuce.

Really quick sauce: Mix equal parts soy sauce and hoisin sauce. Or just squeeze hoisin sauce straight into the pan.

Hide some vegetables: Add diced red bell pepper or thin-sliced cabbage with the second batch of turkey.

Inspired by Joanne Weir's Weir Cooking in the City.