Oriental Lettuce Wraps

• 1 head iceberg lettuce
• 1 lb ground chicken
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 2 garlic cloves, minced
• 1 tablespoon sherry wine
• 1 tablespoon oil
• 1 teaspoon minced ginger
• 3 green onions, chopped
• 12 medium mushrooms, chopped fine
• 1 carrot, chopped fine
• 1 small zucchini, chopped fine
• 1 cup cooked rice
• 1 teaspoon cornstarch
• 2 tablespoons water
• 14 cup hoisin sauce
• 14 cup teriyaki sauce
• 14 cup hot chili sauce

1. Wash the lettuce, dry, and separate the leaves.
2. Set aside.
3. To make sauce, mix together soy sauce,oyster sauce and sherry; set aside.
4. Heat oil in a non-stick frying pan on high heat.
5. Add the garlic, ginger, and onions fry until the garlic and ginger are aromatic.
6. Add meat, stir-fry until meat crumbles and no longer pink (5 minutes).
7. Add carrot, zucchini, mushrooms,rice and sauce ingredients; stir fry about 3 minutes.
8. Stir together cornstarch & water and add to the sauce, stirring to thicken.
9. Lay out a lettuce leaf and spoon a heaping teaspoon of the chicken and vegetable/sauce mixture into the middle.
10. The lettuce wraps are designed to be eaten "taco-style," with the lettuce/chicken mixture folded into a package.
11. Continue with the remainder of the chicken and lettuce leaves.
12. Serve with the dipping sauces on the side.
13. Hoisin sauce
14. Teriyaki sauce
15. Hot chilli sauce.

ground chicken, soy sauce, oyster sauce, garlic, sherry wine, oil, ginger, green onions, mushrooms, carrot, zucchini, rice, cornstarch, water, hoisin sauce, teriyaki sauce, hot chili sauce

Taken from www.food.com/recipe/oriental-lettuce-wraps-172603 (may not work)