FBD

Chicken Lettuce Wraps

AsianChickenIntermediate30 minBy Northstar

Ingredients

Servings
4
  • 8 dried shiitake mushrooms
  • 1 0.5 lb ground chicken
  • 8 oz canned bamboo shoots, drained and minced
  • 8 oz water chestnuts, drained and minced
  • 2 oz cellophane (bean thread) noodles
  • 3 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 2 tbsp dry sherry
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1 tsp cornstarch
  • 2 tbsp vegetable oil
  • 2 tsp minced garlic
  • 2 tsp minced fresh ginger
  • 8 large iceberg lettuce leaves

Instructions

  1. 1

    Soak shiitake mushrooms in warm water for 20 minutes. Drain, remove stems, and mince caps.

  2. 2

    Soak cellophane noodles in warm water for 5 minutes, then drain and cut into short pieces.

  3. 3

    Make cooking sauce by whisking together hoisin sauce, soy sauce, sherry, oyster sauce, sesame oil, sugar, and cornstarch.

  4. 4

    Heat vegetable oil in a wok or large skillet over high heat.

  5. 5

    Add garlic and ginger, stir-fry 30 seconds until fragrant.

  6. 6

    Add ground chicken and cook, breaking apart, until no longer pink, about 4–5 minutes.

  7. 7

    Add mushrooms, bamboo shoots, water chestnuts, and noodles. Stir-fry 2 minutes.

  8. 8

    Pour cooking sauce over mixture and toss to combine. Cook 1 minute more.

  9. 9

    Spoon filling into lettuce cups and serve immediately.

Tags

asian