PF. Changs Lettuce Wraps

8 shitake mushrooms
1tsp cornstarch
2 tsp dry sherry
2 tsp water
salt and pepper
1 1/2 lb. ground chicken
5 T. oil
1 tsp ginger
2 cloves
2 green onions
2 dried chilies(opt)
1 8oz. can bamboo shoots
1 8oz. can water chestnuts
1 pkg. cellophane chinese rice noodles
iceberg lettuce

Cooking Sauce:
1 T. Hoisin
1 T. soy
1 T. dry sherry
2 T. oyster
2 T. water
1 tsp sesame seeds
1 tsp. sugar
1 tsp corn starch

Marinade:
1 tsp. cornstarch
1 tsp. soy
2 tsp sherry
2 tsp water
1 tsp oil

Cover mushrooms with boiling water. Let stand 30. drain, discard stems.  mix cooking sauce.  Mix marinade and let chicken marinate 15 minutes.  Heat wok, add 3 T. oil, then chicken.  Stir-fry 3-4 min. Set aside. Add 2 T. oil to pan.  Add ginger, onions, chilies, garlic, stir-fry 1 minutes. Add mushrooms, bamboo shoots, water chestnuts, stir-fry 2 min. Return chicken to pan.  Add cooking sauce.  Cook till thickened.  Break cellophane noodles into small pieces and cover bottom of serving dish.  Pour chicken mixture on top.  Spoon into lettuce leaf and roll.

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