Lettuce Wraps

13 Aug

P.F.Chang’s Lettuce Wraps



8 dried shiitake mushrooms
1 teaspoon cornstarch
2 teaspoons dry sherry1 teaspoon soy sauce
2 teaspoons water
salt and pepper
1-1/2 pounds boneless, skinless chicken, minced
5 tablespoons oil
1 teaspoon fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilis (optional)
1 8 oz. can bamboo shoots, minced
1 8 oz. can water chestnuts, minced
1 package cellophane Chinese rice noodles, fried in oil for a minute or two, until they puff nicely.

Cooking Sauce:

1 tablespoon Hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons oyster sauce
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch
Lettuce of your choice to make lettuce “cups” (Butter or Bibb lettuce is my choice.)


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

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