PF Chang's Lettuce Wraps
AsianChickenIntermediate30 minBy Northstar
Ingredients
Servings
4
- 8 whole dried shiitake mushrooms
- 1 0.5 lb boneless skinless chicken, minced
- 5 tbsp vegetable oil
- 1 tsp fresh minced ginger
- 2 clove garlic, minced
- 2 whole green onions, minced
- 8 oz canned bamboo shoots, minced
- 8 oz canned water chestnuts, minced
- 1 tbsp hoisin sauce
- 1 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 1 head iceberg lettuce, leaves separated into cups
Instructions
- 1
Cover dried mushrooms with boiling water; let stand 30 minutes, then drain. Discard woody stems; mince mushrooms.
- 2
Mix hoisin sauce, soy sauce, dry sherry, oyster sauce, water, sesame oil, sugar, and cornstarch in a bowl to make the cooking sauce.
- 3
In a medium bowl, combine cornstarch, sherry, water, soy sauce, salt, pepper, and chicken. Let sit 15 minutes.
- 4
Heat 3 tablespoons oil in a wok or skillet. Add chicken and stir-fry until browned. Remove and set aside.
- 5
Add remaining oil to wok. Add ginger, garlic, green onions, and optional dried chiles. Stir-fry 1 minute.
- 6
Add mushrooms, bamboo shoots, and water chestnuts. Stir-fry 2 minutes.
- 7
Return chicken to wok. Add cooking sauce and stir until thickened. Serve in lettuce cups.
Tags
asian