Lettuce wraps are a simple appetizer that are akin to fajitas in that each person makes his own wrap from the communal ingredients on the table. These are often served in Asian restaurants, but many mainstream dining places have adapted the lettuce wrap filling to match their cuisine. This recipe calls for convenience items such as canned shredded chicken to help to cut down on the cooking and preparation time. You can substitute fresh ingredients for any of the items if desired. This recipe makes enough for 6 appetizer servings or 3 lunch portions.
Whisk together the soy sauce, oyster sauce and ginger in the small bowl.
Coarsely chop the water chestnuts and add to the bowl with the soy sauce mixture. This should be done before you heat the pan since there will not be time once you have begun the stir fry to prepare ingredients.
Heat the wok or skillet over medium high heat. You will heat the skillet empty first, then add the cold oil and other ingredients to the hot skillet. This will help to prevent the food from sticking and it is a common kitchen practice.
Add the oil, chicken, scallions, and cornstarch and stir fry to heat the chicken through. This will take about 2 or 3 minutes. Move the ingredients in the pan the entire time to prevent burning.
Add the ingredients in the bowl with the water chestnuts and soy sauce mix to the skillet. Stir fry for 1 or 2 minutes or until all the ingredients have been heated through. Transfer the ingredients to the serving bowl and serve with the lettuce leaves and hoisin sauce, if desired.
Prepare a lettuce wrap by taking a single lettuce leaf, spreading some hoisin sauce on it, if desired, and adding a tablespoon or two of ingredients into the middle of the leaf. Wrap or roll the lettuce leaf like a taco or burrito and consume. Repeat as desired.