Mushroom Lettuce Cups 鸡肉和蘑菇生菜杯


250 g (8 oz) fresh Mushrooms 
15 ml (1 tbsp) vegetable oil
250 g (8 oz) ground lean chicken  
30 ml (2 1/2 tbsp) grated fresh ginger 
45 ml (3 tbsp) cloves garlic, crushed 
45 ml ea (3 tbsp ea) soy sauce, hoisin sauce and rice vinegar 
7 ml (1 1/2 tsp) Worcestershire sauce 
1-2 ml (1/4 - 1/2 tsp) Asian Chile or hot sauce (optional) 
125 ml (1/2 cup) chopped green onions 
6 hearts of Romaine lettuce leaves.


Finely chop mushrooms  to yield 3 cups (750 ml). 
Heat oil in a wok over medium-high heat; add chicken breaking up with spoon. 
Stir in mushrooms, ginger and garlic; cook and stir for 4-5 minutes or until mushroom liquid has evaporated. 
Stir in soy sauce, hoisin sauce, rice vinegar and Worcestershire sauce. 
Reduce heat and simmer about 4-5 minutes to blend flavours. Taste and add chile or hot sauce if desired. 
Stir in green onion just before serving.

Present lettuce leaves and a bowl of filling on a platter or tray.