Ingredients:
1/2 lb ground turkey ( or minced chicken)
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon dry sherry or 1 tablespoon rice wine
2 tablespoons cooking oil
1 teaspoon minced ginger
6 dried black mushrooms
1 small carrots, cut into l/ 4-inch cubes
1 small zucchini, cut into l/ 4-inch cubes
1 cup diced water chestnuts
12 leaves small iceberg lettuce, cups
hoisin sauce
3/4 cup coarsely chopped toasted walnuts (optional)
Asian chili sauce (optional)
Directions:
Place meat in a bowl with oyster sauce; stir to coat.
let stand for 10 minutes.
Soak mushrooms in warm water to 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 meat, stir-fry until meat crumbled and no longer pink (1-3 minutes).
Add carrot, zucchini, and water chestnuts; stir-fry for 30 seconds.
Add mushrooms and reserved mushroom soaking liquid.
Cook until vegetables are crisp-tender, about 2 minutes.
Add sherry/wine and sesame oil; cook until heated through.
If using, add walnuts and toss to coat.
To eat, spread hoisin sauce on a lettuce cup, spoon in meat filling, wrap in lettuce cup, and eat out of hand.
For spicier palates, top with Asian chili sauce.
Servings: 2-4
Time preparation: 30 min.
Time total: 35 min.