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P.F. Chang's Lettuce Wraps

8 dried shiitake mushrooms
1 Teaspoon cornstarch
2 Teaspoon dry sherry
2 Teaspoon water
salt and pepper
1-1/2 pounds boneless, skinless chicken
5 Tablespoon oil
1 Teaspoon fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilis, (optional)
8 Ounce can bamboo shoots, minced
8 Ounce can waterchestnuts, minced
1 package cellophane Chinese rice noodles,
prepared according to package

Cooking Sauce:
1 Tablespoon Hoisin sauce
1 Tablespoon soy sauce
1 Tablespoon dry sherry
2 Tablespoon oyster sauce
2 Tablespoon water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch

Iceburg lettuce "cups"

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and 
discard woody stems. Mince mushrooms. Set aside. Mix all ingredients for 
cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch, 
sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken 
thoroughly. 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 and stir 
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. Add 
mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. 
Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and 
hot. Break cooked cellophane noodles into small pieces, and cover bottom of 
serving dish with them. Then pour chicken mixture on top of noodles. Spoon into 
lettuce leaf and roll.
Rhonda G in Missouri
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