Lettuce Wraps

Lettuce Wraps

8 dried shiitake mushrooms1 Teaspoon cornstarch
2 Teaspoon dry sherry2 Teaspoon water
salt and pepper
1−1/2 pounds boneless, skinless chicken5 Tablespoon oil
1 Teaspoon fresh minced ginger2 cloves garlic, minced
2 green onions, minced
2 small dried chilis, (optional)
8 Ounce can bamboo shoots, minced8 Ounce can waterchestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package
Cooking Sauce:
1 Tablespoon Hoisin sauce1 Tablespoon soy sauce
1 Tablespoon dry sherry
2 Tablespoon oyster sauce2 Tablespoon water
1 tsp. sesame oil1 tsp. sugar
2 tsp. cornstarch
Iceburg lettuce "cups"
Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut anddiscard woody stems. Minces mushrooms. Set aside. Mix all ingredients forcooking sauce in bowl, and set aside. In medium bowl, combine cornstarch,sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chickenthoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok
or large skillet over medium high heat. Add 3 TBSP oil, then add chicken andstir fry for about 3−4 minutes. Set aside. Add 2 TBSP oil to pan. Add
ginger, garlic, chilies(if desired), and onion; stir fry about a minute or
so.