Pf Changs Lettuce Wraps

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 8 dried shiitake mushrooms
• 4 teaspoons hoisin sauce
• 1 teaspoon soy sauce
• 1 teaspoon dry sherry
• 2 teaspoons oyster sauce
• 2 teaspoons water
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 2 teaspoons cornstarch
• 1 teaspoon cornstarch
• 2 teaspoons dry sherry
• 2 teaspoons water
• 1 teaspoon soy sauce
• salt
• pepper
• 1 1/2 lbs boneless skinless chicken breasts, cut into thin strips
• 6 teaspoons peanut oil
• 1 teaspoon minced fresh ginger
• 2 garlic cloves
• 2 small dried chilies (optional)
• 2 green onions, minced
• 1 cup minced bamboo shoot
• 1 cup minced water chestnut
• 1 1/2 cups cooked cellophane noodles
• 1 bibb lettuce, separated into leaves for wrapping

Recipe

• 1 cover mushrooms with boiling water; let stand for 30 minutes, then drain.
• 2 remove and discard the woody stems and mince the mushrooms. set aside.
• 3 mix all ingredients for cooking sauce in a bowl and set aside.
• 4 in a medium bowl, combine the cornstarch, sherry, water, soy sauce, salt, pepper, and chicken.stir to coat chicken thoroughly. stir in 1 tsp of peanut or vegetable oil and let sit for 15 minutes to marinate.
• 5 add 3 tsp to a wok or large skillet over medium high heat. once oil is rippling add chicken and stir fry for 3-4 minutes. remove pan and set aside.
• 6 add the remaining oil to the pan.
• 7 add ginger, garlic, chiles, and green onions; stir fry for about a minute or so.
• 8 add the minced mushrooms, bamboo shoots, and water chestnuts and stir fry for an additional 2 minutes.
• 9 return the chicken and sauce to the pan. cook until thickened and hot.
• 10 break cellophane noodles into small pieces, and cover the bottom of a serving dish. pour the chicken mixture over the noodles. serve with lettuce leaves for wrapping.