3 Pounds Boneless, Skinless Chicken Breasts, chopped into 1/4 inch pieces
4 Leeks, trimmed and chopped into 1/4 inch pieces
2 Cups Shiitake Mushrooms, stems removed and caps chopped into 1/4 inch pieces
2 Stalks Celery, chopped into 1/4 inch pieces
2 Tbsp Oyster Sauce
2 Tbsp Soy Sauce
2 Tsp Dark Sesame Oil
½ Tsp Black Pepper
1 Pound Large Raw Shrimp, peeled, deveined, and cut into 1/4 inch pieces
2 Bags (8 oz each) Coleslaw or Broccoli Slaw Mix
1 Red Bell Pepper, cut into thin strips
6 Tbsp Dry Roasted Peanuts, coarsely chopped
12 Crisp Romaine Lettuce Leaves, white ribs removed and patted dry
Fresh Whole Chives
Press SAUTÉ; heat canola oil on HIGH. Add chicken; cook, uncovered, 5 minutes or until lightly browned. Add leeks, mushrooms, celery, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 teaspoon sesame oil and black pepper; stir to blend. Secure lid. Press STEAM, set pressure to HIGH and time to 3 minutes. Make sure Steam Release Valve is in the “Seal” (closed) position. Press START/STOP.
Once cooking is complete, natural release pressure 10 minutes. Release remaining pressure. Press SAUTÉ. Stir in shrimp, slaw mix, bell pepper, remaining 1 tablespoon oyster sauce, remaining 1 tablespoon soy sauce and remaining 1 teaspoon sesame oil; cook, uncovered, on HIGH 3 minutes or until shrimp are pink and opaque. Remove mixture to large bowl; stir in peanuts.
To serve, spread hoisin sauce on lettuce leaves. Add shrimp mixture and tightly roll; secure by tying chives around rolled leaves.