Time: 20 minutes
Feeds: 4 people
Ingredients:
- 3 tbsp Shaoxing wine or dry sherry
- 1 tbsp oyster sauce
- 2 tsp soy sauce, plus more to taste
- 1/2 tsp ground white pepper, plus more to taste
- 2 tbsp peanut or sunflower oil (or another neutral-tasting oil)
- 1 lb ground chicken
- 4 oz fresh shiitake mushrooms, stems removed, torn or sliced (about 2 cups)
- 2 scallions, thinly slices, dark green parts reserved for garnish
- 2 tbsp roughly chopped cashews
- Lettuce leaves, such as iceberg, little gem or butter lettuce
- Hoisin sauce, for serving
Directions: Whisk together the wine, oyster sauce, soy sauce, and white pepper in a small bowl and set aside
Heat the oil in a large skillet over medium-high heat until just beginning to smoke. Add ground chicken and spread the meat to the edges in an even layer. Let cook until the bottom of the meat is browned and then stir, breaking up the meat into small pieces.
Stir in the mushrooms and white and light green scallion slices and cook, stirring and scraping the bottom of the pan if anything begins to stick, until the mushrooms are glistening and scallions have been softened, about 2 minutes.
Stir in the reserved sauce and the chopped cashews and cook until the mat is cooked through, about 1 minute. Immediately remove from the heat. Taste and add soy sauce and white pepper as needed.
To serve, smear a small amount of hoisin sauce on a lettuce leaf and fill with a spoonful of the chicken mixture.
Notes: This recipe originally called for ground turkey but we’re not a fan. I think this could be done with really any kind of ground meat. The original recipe also added diced celery at the same time as the cashews and I omitted that as well. You could always serve the meat mixture over rice or noodles if you didn’t want to eat these as lettuce wraps.