P.F. Chang's Lettuce Wraps

These were a lot of work to make (and a grocery budget breaker if you don't have any of the sauces like me...of course now I'll have them for a long time), but definitely worth it! I was nervous, but they ended up being super delicious and pretty dang close to what I remember at the restaurant!

- 1 t. cornstarch
- 2 t. dry sherry
- 2 t. water
- 2 t. soy sauce
- 1 t. oil
- salt and pepper
- 8 dried shiitake mushrooms
- 1-1/2 lb. boneless, skinless chicken, cubed
- 5 T. oil (I used maybe 1 T. because mine seemed "oily" enough)
- 1 t. fresh minced ginger (I used ground ginger)
- 2 cloves garlic, minced
- 2 green onions, minced
- 2 small dried chilies (optional)
- 8 oz. can bamboo shoots, minced
- 8 oz. can waterchestnuts, minced
- 1 package cellophane Chinese rice noodles, prepared according to package (these are pretty cool to watch when you fry them-Ella freaked out because she thought they were alive)
- 1 T. Hoisin sauce
- 1 T. soy sauce
- 1 T. dry sherry
- 2 T. oyster sauce
- 2 T. water
- 1 t. sesame oil
- 1 t. sugar
- 2 t. cornstarch
*Iceburg lettuce "cups"

- Cover mushrooms with boiling water, let stand 30 min. 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, mix ingredients for chicken marinade and add chicken. Stir to coat chicken thoroughly and let sit 15 min. to marinate.
- Heat wok or large skillet over medium high heat. Add 3 T. oil (I skipped the oil), then add chicken and stir fry for 3-4 min. Set aside.
- Add 2 T. oil to pan (I used 1). Add ginger, garlic, chilies, and onion; stir fry about a minute or so.
- Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 min. 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. Pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll. Enjoy!


Unknown said...

I was so looking forward to you posting this recipe...i have always wanted to know how to make these. With such labor intensive stuff and odd sauces, i think i'll stick to buying them from PeiWei's or PF!

Katie B said...

I finally made this today! It was oooo soooo good! Your right, though, lots of work. We luckily had most of the sauces on hand, since sean served his mission in an asian community and likes to make some of those dishes. I'll definitely have to make it again!