Recipe

A A A

• 8 dried shiitake mushrooms
• 1 tsp cornstarch
• 1 tsp soy sauce
• 2 tsp dry sherry
• 2 tsp water
• salt and pepper
• 1 1/2 lbs ground chicken
• 5 tbsp oil
• 1 tsp fresh ginger, minced
• 2 garlic cloves, minced
• 2 green onions, minced
• 2 small dried chilies (optional)
• 1 (8 oz) can bamboo shoots, minced
• 1 (8 oz) can water chestnuts, minced
• 1 (2 oz) package cellophane noodles , prepared according to package
• 3 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tbsp dry sherry
• 2 tbsp oyster sauce
• 2 tbsp water
• 1 tsp sesame oil
• 1 tsp sugar
• 2 tsp cornstarch
• 12 leaves iceberg lettuce , cups

• 1 (If you used dried mushrooms, cover mushrooms with boiling water, let stand 30 minutes then drain.) Cut and discard woody stems from mushrooms. Mince mushrooms. Set aside.
• 2 Mix all ingredients for cooking sauce in bowl, and set aside.
• 3 In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 teaspoons oil and let sit 15 minutes to marinate.
• 4 Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3-4 minutes. Remove from pan and set aside.
• 5 Add 2 TBSP oil to pan. Add ginger, garlic, chilies(if desired. I leave these out), and onion; stir fry about a minute or so.
• 6 Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes.
• 7 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.