*  Exported from  MasterCook  Buster  *
 
             Minced Poultry With Walnuts In Lettuce Cups (Yan)
 
 Recipe By     : Martin Yan’s Culinary Journey Through China
 Serving Size  : 1    Preparation Time :
 Categories    : Martin Yan                       Poultry
                 Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         skinless boneless chicken
                         OR substitute turkey or duck
    1      tablespoon    oyster flavored sauce
    6                    dried black mushrooms
    2      tablespoons   cooking oil
    1      teaspoon      minced ginger
    1      small         carrot -- cut
                         into l/4-inch cubes
    1      small         zucchini -- cut
                         into l/4-inch cubes
    1      cup           diced water chestnuts
                         OR jicama
    1      tablespoon    rice wine or dry sherry
    1      teaspoon      sesame oil
      3/4  cup           coarsely chopped toasted walnuts
                         ***ADDITIONS***
   12      small         iceberg lettuce cups
                         hoisin sauce
 
 1. Cut chicken into 1/4-inch pieces. 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.
 
 2. 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.
 
 3. 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 walnuts and toss to coat.
 
 4. To eat, spread hoisin sauce on a lettuce cup, spoon in some to chicken
 mixture, wrap up in lettuce cup, and eat out of hand.
 
 Reprinted by permission from Martin Yan’s Culinary Journey Through China by
 Martin Yan, published by KQED Books.
 
 
 Notes: http://www.globalgourmet.com/ This is my version of a favorite
 banquet dish that’s often served on festive occasions as a symbol of
 longevity. The crisp, chilled lettuce makes a wonderful contrast to the
 warm filling, and the sweetness of the hoisin sauce marries all the
 flavors. -- Martin
 
 kitpath@earthlink.net
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