asian lettuce wraps

i love lettuce wraps, especially the ones at p.f. changs. i've tried a couple of lettuce wraps recipes and really like the simplicity of these. i got this recipe from allrecipes.com and usually serve with some asian-type noodles on the side. just ones from the box, like simply asia or thai kitchen. these are thai kitchen.

16 boston bibb or butter lettuce leaves (i can NEVER find these in the grocery store and so i usually use iceberg and just pull as much as i want. any advice on where to find the real deals would be appreciated.

1 lb. ground beef (i always use ground turkey)

1 T. cookin oil

1 large onion, chopped

2 cloves fresh garlic, minced (i am so proud to say that i actually used fresh garlic and bought a garlic press. i used the tutorial from my kitchen cafe. sad but true that i'd never done it before and needed a tutorial)

1 T soy sauce

1/4 cup hoisin sauce

2 tsp. minced pickle ginger (i've never used this, but i'm thinking next time i ought to just use some fresh ginger)

1 T. rice wine vengar

Asian chile pepper sauce (optional)

1 can water chestnuts, drained and finely chopped

1 bunch green onions, chopped (i usually dice the water chestnuts and green onions and then add as much as i feel like)

2 tsp. asian sesame oil

Rinse lettuce leaves and pat dry. Set aside.

In a medium skillet over high heat, brown the ground beef (or turkey) in 1 T. of oil (i usually just use non-stick cooking spray, not oil), stirring often. Cook the onion in the same pan stirring frequently. (The original recipe states to remove the meat and then cook the onion. I just cook it all together and usually use minced onion.) Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in the chopped water chestnuts, green onions, and sesame oil and continue cooking until the onions just begin to wilt, about 2 minutes.

To serve, spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito.

Super yummy. Not quite pf changs, but oh well.