1 T olive or coconut oil
1 T sesame oil
1/2″ of fresh ginger root, peeled and finely minced
3 fresh garlic cloves, peeled and finely minced
1 lb ground chicken
5-6 fresh shiitake mushrooms, thinly sliced
3 stalks of celery, chopped
1 bunch of bok choy, chopped
handful of fresh cilantro, chopped
1 T soy sauce
lettuce leaves (optional)
In a large skillet heat the oils over medium heat. Add ginger root and garlic cloves and stir fry until fragrant. Add mushrooms and ground chicken and continue to stir fry until chicken is no longer pink and is just starting to brown. Add chopped celery, stir fry for another 2 minutes, then add boy choy and cook until soft. Add the cilantro and soy sauce, stir to combine.
Serve as lettuce wraps, or alongside some brown rice with stir fried vegetables and top with a variety of sauces – stir fry sauce, hoisin sauce, sriracha sauce, etc. to taste. You can also julienne some carrots, additional celery as “condiments” on the lettuce wraps along with bean sprouts, water chestnuts and/or bamboo shoots.