In a large wok or frying pan, heat the oil and fry the turkey mince until browned and cooked through. Transfer to a bowl and set aside.
Tip the carrots and beans into the pan and stir-fry for 2 mins. Add the ginger, garlic infused oil and drizzle over the gluten free soy and stir-fry for 1-2 mins more. Add the mince and stir-fry until hot. Season to taste.
To serve, pile the turkey and veg into lettuce leaf ‘cups’ and drizzle over chili sauce.