P.F. Chang'S Lettuce Wraps

1. 1

   Cover mushrooms with boiling water, let stand 30 minutes then

2. 2

   drain. Cut and discard woody stems. Mince mushrooms. Set aside.

3. 3

   Mix all ingredients for cooking sauce in bowl, and set aside.

4. 4

   In medium bowl, combine cornstarch, sherry water, soy sauce,

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   salt, pepper, and chicken. Stir to coat chicken thoroughly.

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   Stir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok

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   or large skillet over medium high heat. Add 3 TBSP oil, then add

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   chicken and stir fry for about 34 minutes. Set aside.

9. 9

   Add 2 TBSP oil to pan. Add ginger, garlic, chilies (if desired),

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    and onion; stir fry about a minute or so. Add mushrooms, bamboo

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    shoots and water chestnuts; stir fry an additional 2 minutes.

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    Return chicken to pan. Add mixed cooking sauce to pan. Cook until

13. 13

    P.F. Chang's Lettuce Wraps 46

14. 14

    thickened and hot. Break cooked cellophane noodles into small

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    pieces, and cover bottom of serving dish with them. Then pour

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    chicken mixture on top of noodles.

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    Spoon into lettuce leaf and roll.

No additional tips available.