{Lettuce Wraps}

I fell in love with Lettuce wraps when I first tried them at one of my favorite restaurants, PF Changs. These are really really good. And not too hard to make despite all of the ingredients that goes into it. They are worth it.

8 Shiitake mushrooms
1 tsp cornstarch
2 tsp dry sherry (cooking wine)
2 tsp water
2 tsp soy sauce
salt and pepper to taste
4 boneless, skinless chicken breast
5 Tbs olive oil
1 tsp fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
8 oz can bamboo shoots, minced
8 oz can waterchestnuts, minced
1 pkg cellophane chinese rice noodles, prepared according to package


1 Tbs hoisin sauce
1 Tbs soy sauce
1 Tbs dry sherry
2 Tbs oyster sauce
2 Tbs water
1 tsp sesame oil
1 tsp sugar
2 tsp cornstarch

*I double this sauce, I think its better.

A head of Iceburg lettuce for “cups”

Mince the mushrooms and set aside, Mix all the ingredients for the cooking sauce in a bowl and set aside. In a medium bowl, combine cornstarch, sherry, water, soy sauce, salt, pepper and chicken. Stir to coat chicken. Stir in 1 tsp olive oil and let sit for 15 minutes to marinate. Heat wok or large skillet over medium-high heat. Add 3 Tbs oil, add chicken and cook about 4 minutes on each side. Set aside and either shred or dice to bite size pieces. Add 2 more Tbs oil to pan, add ginger, garlic and green onions, cook about a minute then add mushrooms, bamboo shoots and water chestnuts , cook an additional 2 minutes. Return the chicken to the pan. Add cooking sauce to the pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces and spoon the chicken mixture on top of the noodles and serve it in the lettuce cups.

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