MOO SHU CHICKEN LETTUCE WRAPS

1 tablespoon canola oil
2 cups sliced mushrooms
3/4 pound boneless, skinless chicken breasts, cut into very thin strips
3 cups shredded cabbage or coleslaw mix
1/2 cup matchstick-cut carrots
1/2 cup thinly sliced red bell pepper
2 green onions, thinly sliced
3 tablespoons hoisin sauce
1 small head Boston or Bibb lettuce, leaves separated and core discarded

In a wok or large skillet over high heat, add oil. Saute the mushrooms for 1 to 2 minutes.

Add chicken, cabbage, carrots, bell pepper and green onions and saute for 5 to 7 minutes, or until tender.

Add hoisin sauce and stir to combine. Cook for 1 to 2 minutes, or until vegetables and chicken are cooked through. If sauce is too thick, add 1 tablespoon water.

Spoon moo shu into lettuce leaves. Top with a small dollop of hoisin, if desired.

Serves 4
Source: The Great American Eat-Right Cookbook by Jeanne Besser and Colleen Doyle, American Cancer Society