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P.F. Chang's Lettuce Wraps
8
1
2
2
dried shiitake mushrooms
Teaspoon cornstarch
Teaspoon dry sherry
Teaspoon water
salt and pepper
1
5
1
2
2
2
8
8
1
−1/2 pounds boneless, skinless chicken
Tablespoon oil
Teaspoon fresh minced ginger
cloves garlic, minced
green onions, minced
small dried chilis, (optional)
Ounce can bamboo shoots, minced
Ounce can waterchestnuts, minced
package cellophane Chinese rice noodles,
prepared according to package
Cooking Sauce:
1
1
1
2
2
1
1
2
Tablespoon Hoisin sauce
Tablespoon soy sauce
Tablespoon dry sherry
Tablespoon oyster sauce
Tablespoon water
tsp. sesame oil
tsp. sugar
tsp. cornstarch
Iceburg lettuce "cups"
Cover mushrooms with boiling water, let stand 30 minutes then
drain. Cut and discard woody stems. Mince mushrooms. Set aside.
Mix all ingredients for cooking sauce in bowl, and set aside.
In medium bowl, combine cornstarch, sherry water, soy sauce,
salt, pepper, and chicken. Stir to coat chicken thoroughly.
Stir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok
or large skillet over medium high heat. Add 3 TBSP oil, then add
chicken and stir fry for about 3−4 minutes. Set aside.
Add 2 TBSP oil to pan. Add ginger, garlic, chilies (if desired),
and onion; stir fry about a minute or so. Add mushrooms, bamboo
shoots and water chestnuts; stir fry an additional 2 minutes.
Return chicken to pan. Add mixed cooking sauce to pan. Cook until
P.F. Chang's Lettuce Wraps
46
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