LETTUCE WRAPS

Contributed by Dianne Boshard

• Iceberg lettuce leaves
• 1/2 cabbage (Napa or green)
• 2 carrots
• 8 oz. mushrooms
• 1 can water chestnuts, sliced
• 1/4 c. soy sauce
• 1 T. sesame oil
• 1 can bamboo shoots
• 1 can baby corn
• 1 bunch green onions
• 2 chicken breasts
• 1 T. sugar
• Sauce (see below)

Marinate sliced chicken breast in soy sauce, sugar and sesame oil. Shred all vegetables. 

Stir fry chicken, chopping and scrambling as it cooks to it resembles ground meat. Remove from wok (or skillet.) 

Stir fry vegetables in 1 T. of oil (your choice.) 

Add chicken and serve on a crisp iceberg lettuce leaf.

Sauce:

• Rice wine vinegar
• Soy sauce (or hot chili garlic sauce mad by Lee Kum Kee)

Mix together and dip lettuce wraps in.