lettuce wraps

INGREDIENTS

16 Boston Bibb or butter lettuce leaves (iceberg is bigger, but works as well)
1 pound ground chicken or pork (don't overcook or it will dry out)
1 tablespoon cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
1/2 teaspoons fresh ginger
1 tablespoon rice wine vinegar
1 teaspoon red chile paste (optional - if you like spicy)
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons sesame oil

dipping sauce:
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 clove garlic, minced
1 teaspoon red chile paste


DIRECTIONS

Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.

In a medium skillet over medium heat, cook the ground chicken in 1 tablespoon of oil, stirring often. 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 paste to the onions, and stir.
Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.

To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!