Ingredients:
8 dried shiitake mushrooms or 8 fresh shiitake mushrooms
1 teaspoon cornstarch
1 teaspoon soy sauce
2 teaspoons dry sherry
2 teaspoons water
salt and pepper
1 1/2 lbs ground chicken
5 tablespoons oil
1 teaspoon fresh ginger, minced
2 garlic cloves, minced
2 green onions, minced
2 small dried chilies (optional)
1 (8 ounce) cans bamboo shoots, minced
1 (8 ounce) cans water chestnuts, minced
1 (2 ounce) packages cellophane noodles, prepared according to package
3 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons oyster sauce
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch
12 leaves iceberg lettuce, cups
Directions:
(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.
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 teaspoons 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. Remove from pan and set aside.
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.
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.
Servings: 6
Time preparation: 30 min.
Time total: 45 min.