Julian's Chicken Lettuce Wraps

                          2 OUNCES OF SHITAKE MUSHROOMS
                          1 OUNCE OF GREEN SCALLIONS
                          2 OUNCES OF WATER CHESTNUTS
                          1/3 TEASPOON OF MINCED GARLIC
                          1 1/2 TBSP OF VEGETABLE OIL
SAUCE:    1 ounce  Mushroom Soy,1  ounce Oyster Sauce, 1/4 teaspoon white pepper,  1 tbsp brown sugar,  1 ounce shao xing cooking wine. Combine all ingredients in a small mixing bowl and set to the side.

Directions:  In a wok or non-stick pan add the vegetable oil and set on high heat. This dish cooks really fast, so don't worry about getting the pan too hot. Right as the oil begins to smoke, add your garlic immediately. The garlic should only sit for just a few seconds before adding the other ingredients. At this point you can begin adding the other ingredients one after another. I normally add the chicken last since it is already cooked. Now with a wooden spatula mix all the ingredients together for about 30 to 45 seconds. Add your minced sauce, continue to mix until the sauce is evenly absorbed. Pull the pan off the stove and set to the side or transfer to a serving bowl. Take a head of lettuce and rinse properly. set on its side and cut about 70% down the middle to form lettuce cups. Take four lettuce cups and fill evenly with your mixture. Fold like a taco and Enjoy!

Side notes for the health conscious:
You can substitute olive oil or coconut oil for the vegetable oil. Both are great for cooking on high heat.
You can find all of the fresh produce available organically in your local grocery store.
You can substitute agave, honey or black-strap mollases for the brown sugar if you are diabetic or just looking for a more natural sweetener.