Lettuce Wraps are just that:  leaves of lettuce used as a wrapper around a filling.  It's the Chinese version of a fajita.  It makes for a great light appetizer or first course.  The filling can be anything you like - shrimp, chicken or even veggies.

 

 

1 head iceberg lettuce

1 large chicken breast, skinned, boned, diced into 1/2 inch pieces

2 tsp cornstarch

4 tsp vegetable or corn oil

1/2 cup onion, diced

1/2 cup Chinese mushrooms, or shiitake, soaked, chopped

1/2 cup water chestnuts, chopped

4 tbsp dark soy sauce

1 tbsp fresh ginger

1 tsp chili sauce

2 tbsp sesame oil

1/4 cup carrots, diced

1/4 cup celery, diced

3/4 tsp sugar

1/2 tsp sea salt

8oz Chinese Hoison sauce

 

Ahead of time, separate the lettuce leaves, rinse under cold water and pat dry with kitchen towels.

 

In a medium bowl, combine diced chicken breast with cornstarch and let rest for 5-10 minutes.  Heat oil in wok over high heat and stir-fry chicken and onion for about 1 minute.  Add mushrooms, water chestnuts, soy sauce, ginger, chili sauce and sesame oil.  Add the carrots and celery with the sugar and salt and stir-fry 1 minute.

 

Immediately, tranfer the entire contents of the wok to a heated platter.  Spread 2-3 tbsp of the mixture onto a lettuce leaf.  Drizzle a teaspoon or more to taste of the hoison on top.  Roll up the leaf like a package and enjoy.