Ingredients: |
Ingredients: 8 dried Shitakii Mushrooms Salt & Pepper to taste
1 T. Hoisin sauce 1 1/2 lbs. Chicken, boneless/skinless
1 T Soy Sauce breasts, sliced
1 T Dry Sherry 1/3 C. Veg. Oil, divided
2 T. Oyster sauce 1 tsp. Ginger, fresh minced
2 T. Water 2 Cloves Garlic, minced
1 tsp. Sesame oil 2 Green Onion, minced
1 tsp. Sugar 2 sml. Dried Chilies, opt.
3 tsp. Cornstarch, divided 8 oz can Bamboo Shoots, drain/mince
2 tsp. Dry Sherry 8 oz can Water Chestnuts, drain/mince
2 tsp. Water 1 head Iceberg or Bibb Lettuce, separated
As directed, prepare-1 pkg Chinese Cellophane Noodles
SAUCE: 2 T. Ketchup
1/2 C. Water 1 T. Lemon Juice
1/4 C. Sugar 1 T. Chinese Hot Mustard
2 T. Soy sauce 1-3 tsp. Garlic Chili paste
2 T. Rice Vinegar 1/8 tsp. Sesame oil
In small bowl, dissolve sugar & water. Add remaining ingredients & mix well. Refrigerate until ready to serve wraps.
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Directions: |
Directions:Cover mushrooms w/boiling water, let stand 30 minutes; drain, trim, discard stems, mince mushroom; set aside. Combine Hoisin sauce, soy sauce, sherry, oyster sauce, water, sesame oil, sugar,& 2 tsp. cornstarch; set aside.
In medium bowl, combine remaining 1 tsp. cornstarch, 2 tsp. sherry, 2 tsp. water, salt, pepper; coat chicken in mixture. Stir in 1 tsp. vegetable oil, marinate 15 minutes.
Heat wok/pan over medium-high heat; stir-fry chicken in 3 T. vegetable oil, 3-4 minutes; remove chicken, chop, set aside.
Heat 2 T. vegetable oil in wok/pan; add ginger, garlic, onions, and chilies; stir-fry, 1 minute; add mushrooms, bamboo shoots, and water chestnuts; stir-fry 2 min.
Return chicken to wok/pan; pour in reserved mixture; simmer until thickened and heated through.
Spoon mixture into lettuce leaves, roll like burrito.
Break cooked cellophane noodles into small pieces, spread over serving platter; arrange prepared wraps over noodles. Spoon sauce over wraps. |
This recipe for Chicken Lettuce Wraps (like P.F. Chang’s®) is from