• 8 Chinese dried mushrooms, stems discarded
• 1 lb. minced chicken
• 1 egg, lightly beaten
• 2 tsp. cornflour
• 1 Tbs. plus 1 tsp. soy sauce or tamari
• 2-3/4 Tbs. peanut oil
• 1 tsp. fresh ginger, grated
• 1/2 tsp. sesame oil
• 1/2 lb. canned sliced water chestnuts, drained, chopped
• 1 Tbs. plus 1 tsp. Hoisin sauce
• 1 Tbs. plus 1 tsp. dry sherry or Chinese rice wine, optional
• 2 green shallots, chopped
• 4 lettuce leaves

Place mushrooms in bowl, cover with boiling water, and let stand for 20 minutes. Drain mushrooms and chop finely. Combine mushrooms with next 4 ingredients in a bowl. Cover and stand 10 minutes. Heat oil in a wok or heavy nonstick frying pan over high heat. Stir-fry chicken mixture and ginger for about 5 minutes, or until cooked through. Add remaining ingredients, except lettuce, and stir-fry until thoroughly heated. Serve on lettuce leaves.

Per serving: calories 310, fat 13.1g, 38% calories from fat, cholesterol 113mg, protein 29.7g, carbohydrates 18.6g, fiber 2.6g, sugar 2.0g, sodium 486mg, diet points 7.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.6, Fruit: 0.0, Bread: 0.1, Lean meat: 5.1, Fat: 2.6, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wine is: Chablis.