Mu shu chicken

Ingredients

• 4 tbsp groundnut oil
• 2 free-range eggs, lightly beaten
• 1 garlic clove, finely chopped
• 1 tbsp grated fresh root ginger
• 250g/9oz skinless chicken breast fillets, chopped into small pieces
• 1 tbsp shaoxing rice wine or dry sherry
• 2 dried chinese mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped
• 1 small carrot, carrot
• 50g/2oz gherkins or preserved mustard greens, finely diced
• 50g/2oz dried wood ear mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped
• 120g/4oz canned bamboo shoots, drained and chopped
• 1 handful dry-roasted peanuts
• 2 tbsp light soy sauce
• 1 tsp toasted sesame oil
• 2-3 pinches ground white pepper
• 12 iceberg lettuce leaves or 12 small wheat flour chinese pancakes, steamed in a bamboo steamer for 5-6 minutes

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