There are a few unusual ingredients in this recipe that you may not have in your cupboard. However, they really are essential to produce the wonderful complex flavor that you enjoy if you order this appetizer in a fine Chinese restaurant.

Cooking Sauce

2 tablespoons hoisin sauce 2 tablespoons soy sauce 2 tablespoons dry sherry 2 tablespoons oyster sauce 2 teaspoons sesame oil 1/2 teaspoon sugar 2 teaspoons cornstarch 1/2 cup fat-free chicken broth, optional

Chicken Mixture

1 tablespoon canola oil 1 medium onion, finely chopped 2 teaspoons fresh ginger, finely chopped 1 pound ground chicken salt and pepper 4 ounces fresh mushrooms, finely chopped 1 teaspoon minced garlic 1 can (8 ounces) bamboo shoots, finely chopped 1 can (8 ounces) water chestnuts, finely chopped dash hot chili garlic sauce, to taste 1 head lettuce

Combine all sauce ingredients in a large custard cup. Set aside.

In a large skillet, heat oil. Add onions and ginger. Cook until onions are translucent. Add chicken and cook until lightly brown. Season with salt and pepper. Add mushrooms and cook until tender. Add garlic, bamboo shoots, and water chestnuts. Add about 3/4 of the reserved sauce and bring to a boil, stirring constantly. Add chicken broth to thin to desired consistency. If desired, add chili garlic sauce or hot red pepper sauce to taste. Adjust seasoning with additional sauce, salt and pepper.

Serve with chilled crisp lettuce leaves. Spoon small amount of mixture in a lettuce leaf and roll the leaf around the mixture.

Serves 4

Nutritional Information per serving:

Calories: 280 Fat, gm.: 17 Protein, gm.: 22 Carbs, gm.: 10 Cholesterol, mg.: 135 Fiber, gm.: 3.4