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...