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Break off & wash whole lettuce leaves, arranging as cups on platter. Marinate shredded chicken w/ salt, cornstarch, & 1 tsp. cooking oil for 15 min. Heat 4 tbs. of oil in a wok to 350-375. Add the chicken & stir-fry for 2 min. until the chicken turns firm & white. Remove the chicken from the wok and put in a dish. Add ginger & garlic to the wok. Then add water chestnuts, Chinese mushrooms, & carrots & stir-fry for a couple of min. Pour chicken & pine nuts into wok. Add soy sauce, rice wine, & vinegar. Stir-fry quickly over high heat. To serve, place 1 lettuce leaf on a plate & add a rounded tbs. of the chicken mixture. Top w/ 1 tsp. of hoisin sauce. Fold the lettuce over & eat w/ fingers. HU-NAN CHESTNUT ST., PHILADELPHIA WINE: TRAPICHE CHARDONNAY 1977 From the
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|Serving Size: 1 Serving (253g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 146 (71%)|
|Amt Per Serving||% DV|
|Total Fat 16.2g||22 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 0.5mg||0 %|
|Sodium 397.1mg||14 %|
|Potassium 422.8mg||11 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 9.5g|
|Protein 2.8g||4 %|
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Calories per serving: 206
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