P.F. Chang'S Lettuce Wraps

  1. Cover mushrooms with boiling water, let stand 30 minutes then
  2. drain. Cut and discard woody stems. Mince mushrooms. Set aside.
  3. Mix all ingredients for cooking sauce in bowl, and set aside.
  4. In medium bowl, combine cornstarch, sherry water, soy sauce,
  5. salt, pepper, and chicken. Stir to coat chicken thoroughly.
  6. Stir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok
  7. or large skillet over medium high heat. Add 3 TBSP oil, then add
  8. chicken and stir fry for about 34 minutes. Set aside.
  9. Add 2 TBSP oil to pan. Add ginger, garlic, chilies (if desired),
  10. and onion; stir fry about a minute or so. Add mushrooms, bamboo
  11. shoots and water chestnuts; stir fry an additional 2 minutes.
  12. Return chicken to pan. Add mixed cooking sauce to pan. Cook until
  13. P.F. Chang's Lettuce Wraps 46
  14. thickened and hot. Break cooked cellophane noodles into small
  15. pieces, and cover bottom of serving dish with them. Then pour
  16. chicken mixture on top of noodles.
  17. Spoon into lettuce leaf and roll.

shiitake mushrooms, cornstarch, sherry, water, salt, chicken, oil, ginger, garlic, green onions, chilis, bamboo shoots, waterchestnuts, cellophane chinese rice noodles, cooking sauce, hoisin sauce, soy sauce, sherry, oyster sauce, water, sesame oil, sugar, cornstarch, iceburg lettuce

Taken from www.epicurious.com/recipes/member/views/p-f-changs-lettuce-wraps-50132315 (may not work)

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