Ingredients for 2 servings:
1. 1/2 lb ground turkey (or minced chicken)
2. 1 tablespoon oyster sauce
3. 1 teaspoon sesame oil
4. 1 tablespoon dry sherry or 1 tablespoon rice wine
5. 2 tablespoons cooking oil
6. 1 teaspoon minced ginger
7. 6 dried black mushrooms
8. 1 small carrot, cut into l/ 4-inch cubes
9. 1 small zucchini, cut into l/ 4-inch cubes
10. 1 cup diced water chestnut
11. 12 leaves small iceberg lettuce, cups
12. hoisin sauce
13. 3/4 cup coarsely chopped toasted walnuts
14. Asian chili sauce

Directions:
1. Place meat in a bowl with oyster sauce; stir to coat.
2. let stand for 10 minutes.
3. Soak mushrooms in warm water to cover until softened, about 15 minutes; drain, reserving 1/4 cup of the soaking liquid.
4. Trim and discard stems.
5. Chop caps.
6. Place a wok over high heat until hot.
7. Add cooking oil, swirling to coat sides.
8. Add ginger and cook, stirring, until fragrant, about 10 seconds.
9. Add meat, stir-fry until meat crumbled and no longer pink (1-3 minutes).
10. Add carrot, zucchini, and water chestnuts; stir-fry for 30 seconds.
11. Add mushrooms and reserved mushroom soaking liquid.
12. Cook until vegetables are crisp-tender, about 2 minutes.
13. Add sherry/wine and sesame oil; cook until heated through.
14. If using, add walnuts and toss to coat.
15. To eat, spread hoisin sauce on a lettuce cup, spoon in meat filling, wrap in lettuce cup, and eat out of hand.
16. For spicier palates, top with Asian chili sauce.