Oriental Lettuce Wraps

The latest trend in Chinese Cooking. You can use iceberg or Romaine lettuce.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  head iceberg lettuce
• 1  lb ground chicken
• 1  tablespoon soy sauce
• 1  tablespoon oyster sauce
• 2  garlic cloves, minced
• 1  tablespoon sherry wine
• 1  tablespoon  oil
• 1  teaspoon  minced ginger
• 3  green onions, chopped
• 12  medium mushrooms, chopped fine
• 1  carrot, chopped fine
• 1  small zucchini, chopped fine
• 1  cup cooked rice
• 1  teaspoon cornstarch
• 2  tablespoons water
• 1⁄4 cup hoisin sauce
• 1⁄4 cup  teriyaki sauce
• 1⁄4 cup hot chili sauce

Directions

1. Wash the lettuce, dry, and separate the leaves. Set aside.
2. To make sauce, mix together soy sauce,oyster sauce and sherry; set aside.
3. Heat oil in a non-stick frying pan on high heat. Add the garlic, ginger, and onions fry until the garlic and ginger are aromatic.
4. Add meat, stir-fry until meat crumbles and no longer pink (5 minutes).
5. Add carrot, zucchini, mushrooms,rice and sauce ingredients; stir fry about 3 minutes.
6. Stir together cornstarch & water and add to the sauce, stirring to thicken.
7. Lay out a lettuce leaf and spoon a heaping teaspoon of the chicken and vegetable/sauce mixture into the middle.
8. The lettuce wraps are designed to be eaten "taco-style," with the lettuce/chicken mixture folded into a package.
9. Continue with the remainder of the chicken and lettuce leaves. Serve with the dipping sauces on the side.
10. Hoisin sauce
11. Teriyaki sauce
12. Hot chilli sauce.