Betelnut's Lettuce Cups

Photo by Craig Lee

from the San Francisco Chronicle, February 7, 2010
via Katy Lonergan

makes 4 generous servings

1 head iceberg lettuce
1/4 cup dried black mushrooms
1/2 pound boneless skinless chicken thighs, finely minced
1 tablespoon light soy sauce
1 egg white
1 teaspoon cornstarch
1 tablespoon vegetable oil
1 teaspoon finely minced fresh ginger
1/2 cup finely minced water chestnuts
2 tablespoons (or more) finely minced Chinese sausage (lop chong)
1 tablespoon oyster sauce
2 scallions, finely chopped
pinch of ground white pepper
Asian sesame oil, to taste
2 tablespoons pine nuts, toasted
plum sauce for serving

Remove the core from the lettuce and gently separate the leaves; use a knife or scissors to cut them into cup shapes. Refrigerate until well chilled.

Place the mushrooms in a small bowl and add enough hot water to cover. Soak until soft, about 1 hour. Drain, reserving the mushroom-soaking liquid. Cut off and discard the mushroom stems. Finely chop the caps.

Combine the chicken, soy sauce, egg white and cornstarch in large bowl. Heat the vegetable oil in a medium-sized wok or skillet over high heat. Add the chicken mixture and ginger and cook until the chicken loses its translucency, about 3 minutes. Add the mushrooms, water chestnuts and sausage. Reduce heat to low and stir in the oyster sauce, scallions and white pepper. If the mixture seems too dry, add mushroom liquid to moisten. Remove from heat and drizzle with sesame oil. Spoon the mixture onto a platter and sprinkle with pine nuts. Serve with chilled lettuce cups and small bowls of plum sauce.

If you are unable to find Chinese sausage, substitute 2 tablespoons mild pork sausage mixed with 1/2 teaspoon Chinese Five Spice seasoning and cook.