Martin Yan - MINCED POULTRY WITH CASHEW NUTS IN LETTUCE WRAPS

MINCED POULTRY WITH CASHEW NUTS IN LETTUCE WRAPS

Makes: 6 servings

Ingredients:

1/2 pound boneless, skinless chicken (turkey or duck)
1-tablespoon oyster-flavored sauce
6 dried black mushrooms
2 tablespoons cooking oil
1 slice ginger, minced
1 small carrot, cut into 1/4- inch cubes
1 small zucchini, cut into 1/4- inch cubes
1-cup small diced water chestnuts
1-tablespoon rice wine
1-teaspoon sesame oil
3/4 cup coarsely chopped toasted cashew nuts

12 small iceberg lettuce cups
Hoisin sauce

Cooking:

Coarsely chop chicken. Place in a bowl and add oyster-flavored 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 chicken and stir-fry for 1 minute. Add carrot, 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 cashew nuts and toss to coat.
To eat, spread hoisin sauce on a lettuce cup, spoon in some of chicken mixture, wrap up in lettuce cup, and eat out of hand.