1 tablespoon vegetable oil, other mildly flavored oil
1 medium carrot, finely minced
6 ounces bamboo shoots, finely minced
6 ounces water chestnuts, finely minced
2 scallions, finely minced
1 tablespoon fresh ginger, minced
1 tablespoon fresh garlic, minced
16 ounces boneless skinless chicken thighs, ground
3 ounces rice wine (substitute Sherry if not available)
3 tablespoons oyster sauce
Cilantro leaves for garnish
Rice vermicelli noodles, fried in oil until crisp
Iceburg lettuce cupsIn a large pan or a wok, heat 1 tablespoon vegetable oil over high heat and sauté vegetables with garlic and ginger for 1 minute.
Add chicken and cook until browned and no longer pink. Add rice wine to the pan and cook until reduced by half. Add oyster sauce and stir mixture until well combined.
Distribute chicken mixture among lettuce cups and garnish with crisp rice noodles and cilantro leaves.
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