PF Changs Lettuce Wraps

Chicken Mixture:

1 1/3 c. dried shiitake mushrooms
1-1/2 pounds boneless, skinless chicken, boiled, minced
5 tablespoons oil
1 teaspoon fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
1 c. bamboo shoots, minced
2 c. water chestnuts, minced
Lettuce of your choice to make lettuce "cups"

Stir Fry Sauce:

2 teaspoon cornstarch mixed in 4 teaspoons water
4 T. Soy sauce
4 T. Brown sugar
1 tsp. rice vinegar

Special sauce:

1 Tbsp. Hoisin sauce
2 Tbsp. oyster sauce
½ t. teaspoon sesame oil
¼ c. sugar
½ c. water
2 Tbsp. soy sauce
2 Tbsp. rice wine vinegar
2 Tbsp. ketchup
1 Tbsp. lemon juice
1 Tbsp. hot mustard
2 tsp. hot water
Garlic red chile paste to taste (1/2 tsp-2 tsp)

Directions:

Cover mushrooms with boiling water, let stand 30 minutes then drain.
Cut and discard woody stems. Mince mushrooms. Set aside.

Mix all ingredients for stir fry sauce in bowl, and set aside.

Heat wok or large skillet over medium high heat.

When the pan smokes a bit, add 3 tablespoons oil, then add chicken and stir fry for about 3-4 minutes. Set aside.

Add 2 tablespoons oil to pan. Add ginger, garlic, 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 stir fry sauce to pan. Cook until thickened and hot.

Mix all ingredients for “special sauce.”

Place a spoonful of chicken mixture in lettuce leaf, top with special sauce and enjoy!