subject: Oriental Lettuce Wraps [print this page] Preparation Preparation
Cover the mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard the 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 allow it to sit for around 15 minutes to marinate. Heat the wok or a large skillet over a medium high heat and then add 3 TBSP oil, then add the chicken and stir fry for about 34 minutes. Once done, set it to one side.
Add 2 TBSP oil to pan. Add ginger, garlic, chilies (if desired), and onion; stir fry about a minute or so. Add the mushrooms, bamboo shoots and water chestnuts; and stir fry for an additional 2 minutes. Return the chicken to the 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 the leaf, roll up carefully and enjoy.
