Pf Changs Lettuce Wraps

Submitted by Cook 4 fun

"This taste just like my favorite dish from PF Chang's. It's a great way to save money when you have that craving. I can't tell the difference."

 

• Ready In: 45mins
• Ingredients: 25
• Serves: 4-6

ingredients

• 8 dried shiitake mushrooms

• Cooking Sauce

• 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

directions

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.