Chicken Lettuce Wraps
Makes 4 servings

• 2 dried black mushrooms
• 1/2 pound ground chicken or ground turkey
• 1 1/2 teaspoons cornstarch
• 2 teaspoon Chinese rice wine or dry sherry
• 1/4 cup hoisin sauce
• 2 teaspoons soy sauce
• 1 1/2 teaspoons chili garlic sauce
• 1 teaspoon sesame oil
• 1 tablespoon cooking oil
• 1 teaspoon minced ginger
• 1 clove garlic, minced
• 1/2 red bell pepper, finely chopped
• 1/2 cup finely chopped water chestnuts
• 2 teaspoons chopped cilantro
• 8  small iceberg lettuce cups

1. In a small bowl, soak mushrooms in warm water to cover until softened, about 15 minutes; drain. Discard stems and coarsely chop caps.
2. In a medium bowl, combine chicken, cornstarch, and wine; mix well. Let stand for 10 minutes.
3. In a small bowl, combine sauce ingredients-- hoisin sauce, soy sauce, chili garlic sauce and sesame oil; set aside.
4. Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add ginger and garlic and cook until fragrant, about 15 seconds. Add chicken and stir-fry until crumbly and no longer pink, about 2 minutes. Add bell pepper, water chestnuts, and mushrooms; cook until bell pepper is soft, 1 to 2 minutes. Stir in cilantro.
5. To eat, spread a little sauce in a lettuce cup, spoon in some of the chicken mixture, fold lettuce around filling, and eat out of hand.

Copyright:  Yan Can Cook, Inc. 2010