Minced Poultry With Walnuts In Lettuce Cups

Recipe Ingredients

1/2 lb	227g / 8oz	Boneless skinless poultry
		= (chicken, turkey, or duck)
1 tablespoon	15ml	Oyster-flavored sauce
6		Dried black mushrooms
2 tablespoons	30ml	Cooking oil
1 teaspoon	5ml	Minced ginger
1 teaspoon	5ml	Carrot - cut 1/4" cubes (small)
1 teaspoon	5ml	Zucchini - cut 1/4" cubes (small)
1 cup	146g / 5.1oz	Diced water chestnuts or jicama
1 tablespoon	15ml	Rice wine or dry sherry
1 teaspoon	5ml	Sesame oil
3/4 cup	109g / 3.8oz	Coarsely-chopped toasted walnuts
12 cups	2844ml	Iceberg lettuce cups (small)
		Hoisin sauce

Recipe Instructions

Cut chicken into 1/4-inch pieces. Place in a bowl and add oyster-flavored sauce, stir to coat. Let stand for 10 minutes.

Soak mushrooms in warm water ; cover until softened, about 15 minutes; drain, reserving 1/4 cup of the soaking liquid. Trim and discard stems. Chop caps.

Place a wok over high heat until hot. Add cooking oil, swirling to coat sides. Add ginger and cook, stirring until fragrant, about 10 seconds. Add chicken and stir-fry for one minute. Add carrots, zucchini and water chestnuts, stir fry for 30 seconds.

Add reserved mushroom soaking liquid and cook until vegetables are crisp-tender, about 2 minutes. Add wine and sesame oil, cook until heated through. Add walnuts and toss to coat.

To eat, spread Hoisin sauce on a lettuce cup, spoon in some of the chicken mixture, wrap up in lettuce cup and eat out of hand.

This recipe yields 4 to 6 servings.

Source:
Martin Yan's Culinary Journey Through China by Martin Yan, (KQED - Books, 1995)

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