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PREPARATION
- Heat sesame oil in a wok or large frying pan over medium-high heat.
- Add garlic, red onion, ginger, and red chili. Stir-fry for 30 seconds until fragrant.
- Add the diced mushrooms and cook for another minute until softened.
- Add the chicken mince, breaking it apart as it cooks until browned (about 5 minutes).
- In a small saucepan, bring water to a boil. Add the corn kernels and blanch for 2 minutes until slightly tender. Drain and set aside.
- Stir the cooked corn kernels into the chicken mixture.
- In a small bowl, mix light soy sauce, dark soy sauce, oyster sauce, Chinese cooking wine, sugar, and 1/4 cup water.
- Pour the sauce over the chicken mixture and stir well.
- Stir in the cornstarch slurry and cook for another minute until the sauce thickens and coats the ingredients.
- Remove from heat and fold in the mung bean sprouts for added crunch.
- Spoon the warm filling into fresh lettuce cups.
- Garnish with sliced red chili and a squeeze of lime juice.
