P.F. CHANG’S LETTUCE WRAPS

SERVES: lots

INGREDIENTS (FILLING):

8                  dried shiitake mushrooms

1 tsp.            cornstarch

2 tsp.            dry sherry

2 tsp.            soy sauce

2 tsp.            water

Salt and pepper

1 1/2 lbs      boneless, skinless chicken

5 TBSP         vegetable oil

1 tsp.            fresh minced ginger

2 cloves       garlic, minced

2                 green onions, minced

2 small        dried chiles or dash of Chipotle pepper(optional)

1- 8 oz.       can bamboo shoots, minced

1 -8 oz.       can water chestnuts, minced

1 pkg           cellophane Chinese rice noodles, prepared according to package       

COOKING SAUCE:

1 TBSP         Hoisin sauce

1 TBSP         soy sauce

1 TBSP         dry sherry

2 TBSP         oyster sauce

2 TBSP         water

1 tsp.           sesame oil

1 tsp.           sugar

2 tsp.           cornstarch

Iceberg or bibb lettuce leaves

DIRECTIONS:

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems.  Mince mushrooms.  Set aside.

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

In medium bowl, combine cornstarch, sherry, soy sauce, water, salt, pepper and chicken.  Stir to coat chicken thoroughly.  Stir in 1 tsp. oil and let sit 15 minutes to marinate.  Heat wok or large skillet over medium high heat.  Add 3 TBSP oil, then add chicken and stir fry for about 3-4 minutes.   Set aside.

Add 2 TBSP oil to pan.  Add ginger, garlic, chiles (if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes.  Return chicken to pan.  Add mixed cooking sauce to pan.  Cook until thickened and hot.

Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them.  Then pour chicken mixture on top of noodles.  Spoon into lettuce leaf and roll.