Pf Changs Lettuce Wraps

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READY IN: 45mins
SERVES: 4-6
YIELD: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cover mushrooms with boiling water; let stand for 30 minutes, then drain.
  • Remove and discard the woody stems and mince the mushrooms. Set aside.
  • Mix all ingredients for cooking sauce in a bowl and set aside.
  • 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.
  • 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.
  • Add the remaining oil to the pan.
  • Add ginger, garlic, chiles, and green onions; stir fry for about a minute or so.
  • Add the minced mushrooms, bamboo shoots, and water chestnuts and stir fry for an additional 2 minutes.
  • Return the chicken and sauce to the pan. Cook until thickened and hot.
  • 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.
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