eFamilyRecipe

Kind of like the Lettuce Wraps at PF Changs

2 dried black mushrooms

1/2 tsp cornstarch

2 tsp chinese rice wine or dry sherry

1/2 lb ground chicken

1 T. vegetable oil

1 tsp minced ginger

1 clove garlic, minced

1/2 red bell pepper, seeded and finely chopped

1/2 cup finely chopped water chestnuts

2 tsp. chopped fresh cilantro

8 iceberg or butter lettuce leaves

Sauce

1/4 cup hoisin sauce

2 tsp soy sauce

1-1/2 chili garlic sauce

1 tsp sesame oil

In a small bowl, soak mushrooms in warm water to cover for 15 minutes until softerned. Drain. Discard stems: chop caps. In bowl, mix cornstarch and wine or sherry. Add chicken; let stand for 10 minutes. Combine all sauce ingredients in a bowl and mix well. Heat a stir fry pan over high heat until hot. Add the vegetable oil; swirl to coat all sides. Add ginger and garlic; cook for about 15 seconds until fragrant. Add chicken mixture and stir fry for about 2 minutes until crumbly and no longer pink. Add bell pepper, water chestnuts and mushrooms and stir fry for 1-2 minutes until bell pepper is soft. Stir in cilantro, remove from heat. To serve, arrange lettuce cups on a plate.Place chicken mixture and sauce in separate serving bowls. Each person can make their own by spooning the chicken mixture into the lettuce cup and drizzling sauce on the top. Fold the lettuce around the filling and enjoy! Makes 4 servings.