• 4 dried Shiitake Mushrooms
• 1 tbs peanut oil
• 1 small onion, chopped
• 1/2 tsp grated fresh ginger
• 2 garlic cloves, crushed
• 3/4 Ib ground chicken (you can make this with 1 block diced extra firm tofu, 1 can water chestnuts, 4 more mushrooms to make it a vegetarian dish)
• 6 shallots, finely chopped
• 2 tbs oyster sauce
• 2 tbs soy sauce
• 2 tbs fresh lime juice
• 1/2 cup chopped cilantro leaves
• Iceberg lettuce leaves

1. Place shiitake in bowl of boiling water, set aside 15 min. to soak. Drain, discard soaking liquid. Chop mushrooms, onions, water chestnuts. You may also use a food processor to chop ingredients.
2. Heat Oil in wok over medium high heat, add onions, mushroom, water chestnuts, and ginger. Saute for 2 min. Add chicken or tofu, shallots, oyster sauce, soy sauce, and lime juice. Cook for another 2 minutes until sauces are combined. Remove form heat, stir in cilantro. Serve w/lettuce leaves

This recipe was given to me by my cousin Vilma from Hawaii. When she visited LA, we took her to PF Chang's and we ordered Chicken Lettuce Wraps and she loved it! Here is a recipe that she's made several times that the family enjoyed. I hope you do too!