Asian Mushroom Lettuce Wraps

2 Tbsp vegetable oil
1 lb ground chicken or diced boneless, skinless chicken thigh meat
3 cups finely chopped white mushrooms
½ tsp ground ginger
1 ½ Tbsp crushed garlic
1/3 cup soy sauce
1/3 cup hoisin sauce
1/3 cup rice vinegar
1 romaine heart or iceberg lettuce, leaves separated

GARNISHES: grated carrots, diced cucumbers, chopped peanuts, chopped fresh mint, peanut sauce, hot chili oil

Heat vegetable oil in a large skillet over med-high heat. Add chicken and stir, breaking ground chicken into small pieces. Stir in mushrooms, ginger and garlic. Continue to stir and cook for about 4-5 minutes or until the mushroom liquid has evaporated.

Stir in soy sauce, hoisin sauce and vinegar. Reduce the heat and simmer for about 4-5 minutes to blend flavors. Transfer to a serving bowl.

Arrange lettuce leaves on a platter. Spoon the filling into the lettuce leaves and garnish as desired.

POT STICKERS

RECOMMENDED METHOD

1. Add 2 Tbsp vegetable oil to a non-stick skillet; coat pan evenly.
2. Place frozen pot stickers flat side down in a single layer.
3. Add 2/3 cup warm water. Cover and cook for 8 minutes or until water has evaporated.
4. Uncover, cook 1 minute or until golden brown

TRADITIONAL METHOD

1. Bring 8 cups of water to a boil
2. Add FROZEN pot stickers and stir.
3. Boil for 8 minutes. Drain and brown if desired.

To Brown: Add 1 Tbsp of cooking oil to non-stick pan. Turn heat to medium. Place boiled pot stickers flat side down and cook until golden brown.