Chicken and Mushroom Lettuce Cups

I find that finger food naturally slows down a meal and focuses attention. When you’ve got juice dripping down your wrist and have to reach over your neighbor for the lettuce platter, it’s hard not to have the meal take on a different tenor.

2 teaspoon sesame oil
3 garlic cloves, minced
3 cups minced cremini mushrooms
1 cup minced shiitake mushrooms
1 pound ground chicken breast
3 cups shredded Napa cabbage
Kosher salt and crushed red pepper
1 (8-ounce) can whole water chestnuts, drained and minced
1 cup minced green onions
2 tablespoons oyster sauce
2 tablespoons soy sauce
1/4 cup chopped fresh cilantro
24 Bibb lettuce leaves

Heat sesame oil in a large skillet over medium heat. Add garlic and sauté for 2 minutes. Add mushrooms and chicken and sauté for 6-8 minutes, until meat is no longer pink and mushrooms are tender. Add cabbage, salt, red pepper and water chestnuts, and cook for 5 minutes, until cabbage wilts and liquid has evaporated. Remove from heat and stir in onions, oyster sauce and soy sauce. Cool slightly and stir in cilantro.

Serve with a platter of lettuce leaves.

Serves 6 as a main course and 8 as an appetizer