This is an easy weekly must.  It is quick and everything can be ordered from Safeway.com (or something similar).  You don't have to visit your local Asian market for any of the ingredients, but you get all of the great Asian flavors.

Minced Chicken in Lettuce Cups
-Compliments of my girlfriend, Farina Kingsley, a great female chef

Ingredients
1 large head iceberg lettuce
6 dried Chinese black mushrooms
2 tbl oyster sauce
2 tbl soy sauce
1 tsp Asian Sesame Oil
1/2 tsp sugar
1/2 tsp cornstarch
1 large eg, beaten
2 tbl canola oil
1 tbl peeled and finely chopped fresh ginger
2 garlic cloves, finely chopped
1/2 lb ground chicken, preferably thigh meat (breast meat is acceptable), my substitute turkey
1/4 lb ground pork
1/2 cup minced finely chopped canned bamboo shoots
6 canned water chestnuts, finely chopped
1/4 cup hoisin sauce
3 green onions
2 tbl pine nuts, toasted

Step 1:
Preparing the Lettuce
Cut out the stem from the base of the lettuce and discard.  Immerse the lettuce head in a large bowl of very cold water and let soak for 30 minutes.  Remove from the water and separate 20 leaves, reserving the remaining lettuce for another use.  Trim each leaf into a palm-sized cup.  Refrigerate the lettuce cups until ready to assemble. 

Preparing the Mushrooms
Before using the dried mushrooms (also marketed as dried shitakes) rinse them and place them in a bowl of boiling water, keeping them submerged with a lid or plate.  Let soak for 30 minutes, then remove from the water and trim off the tough stems.  Mince and set aside.

Preparing the Liquid
In a small bowl, stir together the oyster sauce, dark and light soy sauce, sesame oil, sugar, cornstarch, and egg until well mixed. Set aside.

Step 2
In a wok or large, deep sauté pan over high heat, heat the canola oil until very hot.  Add the ginger and garlic and stir-fry until light golden brown, 15-20 seconds.  Don't let it burn or get too dark.  Add the chicken and park and stir-fry until the meat turns opaque, 5-7 minutes.  Pour off any liquid that has collected in the bottom of the pan.

Step 3
Return the pan to high heat, add the bamboo shoots, water chestnuts and mushrooms, and stir-fry until any moisture has evaporated 3-4 minutes.  Stir in the oyster sauce mixture and continue to stir-fry until the sauce thickens, about 5 minutes.  Remove from the heat.

Step 4
In a measuring cup, mix the hoisin sauce with 1 tablespoon warm water.  Thinly slice the green onions on the diagonal.  Arrange the lettuce cups on a large platter.  Spoon a heaping tablespoon of the hot chicken mixture into each lettuce cup, drizzle with a little hoisin sauce and top with the green onions and pin nuts, dividing evenly.  Serve at once.

Enjoy!