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CHICKEN LETTUCE WRAP –
Heat wok to smoke point. Carefully place a few ounce of oil into wok and swirl to coat. Pour out extra. Add 1 ladle (8oz) chicken mix, .5tsp garlic, and .25oz scallion dice. Stir-fry until heated through, then add 1.25oz chicken wrap sauce. Stir-fry well, coating all, finish with sesame oil, then place on bed of rice noodles on plate. Serve with ice-cold lettuce cups.
CHICKEN MIX
2 cups cooked ground chicken
¼ cup water chestnuts - chopped small
1 Tsb shitake mushroom - chopped small
SAUCE
1 cup oyster sauce
1 cup Rice Wine
1 cup mushroom soy
1 cup brown sugar
1 Tsp white pepper
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