***Barbecued Chinese Chicken Lettuce Wraps

adapted form allrecipes.com

INGREDIENTS:

16 Boston Bibb or butter lettuce leaves 1 pound lean ground beef or turkey 1 tablespoon cooking oil 1 large onion, chopped 2 cloves fresh garlic, minced 1 tablespoon soy sauce 1/4 cup hoisin sauce

2 teaspoons ginger 1 tablespoon rice wine vinegar 1 dash of Asian chile pepper sauce (optional) 1 (8 ounce) can water chestnuts, drained and finely chopped 1 bunch green onions, chopped 2 teaspoons Asian (dark) sesame oil 1/2 Tablespoon brown sugar

DIRECTIONS:

1.	Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
2.	In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.
	Optional You can add shitake mushrooms, red pepper and orange zest

Sauces

Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water1 -2 teaspoon garlic and red chile paste

Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar


Directions:
Make the special sauce by dissolving the sugar in water in a small bowl.
Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
Mix well and refrigerate this sauce until you're ready to serve.
Combine the hot water with the hot mustard and set this aside as well.
Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.