Natalie's Lettuce Wraps

1 lb. lean ground beef (you can sub chicken, turkey or tofu) 16 Boston or butter lettuce leaves (Iceberg lettuce works great too) 1 can sliced water chesnuts, chopped tiny 1 c. chopped onion 2 T. minced garlic 1 T. soy sauce 1/4 c. hoison sauce 2 t. bottled fresh ginger 1 T. vinegar 1 t. cayenne pepper 3/4 c. sliced scallions 2 t. sesame oil (Don't let the long list of ingredients food you, it's really fast and easy to make - and this is coming from someone who is NOT a savvy cook and takes 15 minutes to chop an onion) In a nonstick skillet cook beef with the chopped onion on medium high. Add garlic, soy sauce, hoisin sauce, ginger, vinegar and pepper. cook until most of the meat is crumbled and browned. Add water chesnuts, reduce to medium heat. Add scallions. Add sesame oil and cook until scallions just begin to wilt, about 2 minutes. Arrange washed and dried lettuce leaves around the edge of a large serving platter with meat mix in the middle. DIG IN.

Testing, testing.