Recipe(tried): Mock Minced Squab with Lettuce

This is a take on a traditional Chinese dish that used squab instead of chicken, and may be close to what you're looking for (there is no PF Chang in NYC). My thanks to Jo-Ann, my cyberpal from www.orientalfood.com, who gave me this recipe.

MOCK MINCED SQUAB WITH LETTUCE

INGREDIENTS:
1 pound ground turkey or chicken
salt & pepper to taste
2 tsp. sherry
4 Tb. oil
1/2 cup water chestnuts
1/2 cup rehydrated Chinese mushrooms
1/2 cup frozen peas
1 tsp. sugar
1 Tb. oyster sauce
2 to 4 Tb. hoisin sauce
pepper to taste
lettuce leaves -iceberg-bibb-romaine

PREPARATION:
-Mix the ground meat with sherry, pepper & salt. Let sit ar least 5 minutes or longer if refrigerated.
-Dice the waterchestnut the same size as the peas.
-Soak the Chinese mushrooms in hot water until soft (about 20 to 30 minutes) Rinse sand off, trim tough stem, dice the mushrooms the same size as the peas.
-Combine the vegetables.
-Combine the sugar, oyster sauce, hoisin sauce and pepper in a bowl.

COOKING:
-Heat a wok. When hot, add the oil and swirl to coat wok and heat.
-When oil is hot, add meat and cut into the oil to breakdown. Press meat into the pan to brown. Turn meat. Cut it up so it doesn't form "meatballs". Brown until color changes.
-Push meat to edges. Add the vegetables to the middle of the wok and heat about 2 minutes, stirring in the center only.
-Add the seasonings and mix all, stir/frying for 2 minutes.

SERVING:
-Place the meat mix in a serving bowl and place on a platter and surround with the lettuce leaves.
-To eat -- place some mix on a lettuce round or lettuce boat, roll up and eat.
-You can smear extra hoisin sauce on the lettuce leaf or use jarred plum sauce.

NOTES:
-Toasted pine nuts - about a cup- can either be sprinkled over the top or mixed in at the last minute. They add flair and another texture that the Chinese love so much.
-This dish is open to change. Regular mushrooms add a different flavor, and diced sweet red pepper give color.