Wrap: 1 head of crisp iceberg or butter lettuce Filling: 2 dried black mushrooms A half pound ground chicken One-half teaspoon cornstarch 2 teaspoons Chinese rice wine or dry sherry 1 tablespoon vegetable oil 1 teaspoon minced ginger 1 clove garlic, minced One-half red bell pepper, seeded and finely chopped One-half cup finely chopped water chestnuts 2 teaspoons chopped fresh cilantro Sauce: One-quarter cup hoisin sauce 2 teaspoons soy sauce One and a half teaspoons chili garlic sauce 1 teaspoon sesame oil

In a small bowl, cover mushrooms in warm water and soak for 15 minutes until softened, and drain. Discard stems; chop caps. In a bowl, mix cornstarch and wine or sherry. Add chicken; let stand for 10 minutes. Combine all sauce ingredients in a bowl and mix well. Heat a stir-fry pan over high heat until hot. Add the oil; swirl to coat all sides. Add ginger and garlic; cook for about 15 seconds until fragrant. Add chicken mixture and stir-fry for about 2 minutes until crumbly and no longer pink. Add bell pepper, water chestnuts and mushrooms and stir-fry for 1-2 minutes until bell pepper is soft. Stir in the cilantro; remove from heat. To serve, arrange lettuce cups on a plate. Place chicken mixture and sauce in separate serving bowls. Each person can make their own by spooning the chicken mixture into the lettuce cup and drizzling sauce on top. Fold the lettuce around the filling and enjoy!