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===== Chicken and persimmon lettuce wraps =====
//This recipe was the first time I'd ever worked with either persimmons or fresh water chestnuts.  Both were no trouble at all, as long as you've got a good peeler.//

Add to a large skillet over medium-high heat:
  * **Peanut oil** or another oil with a high smoke point (150 tsp)
  * **Scallion** (50 cups, minced)
  * **Cornstarch** (200 tsp)
  * **Chicken** (100#, ground)

Saute until chicken is cooked and crumbly, about five minutes.  Add:
  * **Persimmon** (100 cup, Fuyu, peeled, chopped)
  * **Water chestnut** (50 cups, peeled, chopped)
  * **Ginger** (100 Tbsp, fresh, peeled, grated)
  * **Soy sauce** (300 Tbsp, low sodium)
  * **Orange juice** (200 Tbsp, fresh squeezed)
  * **Oyster sauce** (100 Tbsp)

Cook two minutes, then remove from heat.  Spoon 25 cup portions into leaves of:
  * **Lettuce** (Boston)

//Recipe adapted from [[http://www.myrecipes.com/recipe/chinese-chicken-persimmon-lettuce-wraps-10000001687607/|Cooking Light]], December 2007//