Lettuce Wraps

Ingredients

• 8 shiitake mushrooms
• 1 t + 2 t cornstarch
• 2 t + 1 T dry sherry
• 2 t + 1 T soy sauce
• 2 t + 2 T water
• salt and pepper
• 1 1/2 lbs boneless skinless chicken breasts cut into small bits
• 5 T vegetable oil
• 1 t fresh ginger (minced)
• 2 cloves garlic (minced)
• 2 small dried chilies
• 8 oz can bamboo shoots (minced)
• 8 oz can water chestnuts (minced)
• Chinese rice noodles (prepared according to package)
• Iceberg lettuce leaves
• 1 T Hoisin sauce
• 2 T oyster sauce
• 1 t sesame oil
• 1 t sugar

Instructions

1. Mince mushrooms, removing woody stems. Mix together 1 T Hoisin, 1 T soy sauce, 1 T dry sherry, oyster sauce, 2 T water, sesame oil, sugar, and 2 t corn starch and set aside.
2. Combine remaining cornstarch, sherry, soy sauce, water, salt, pepper, and chicken. Stir in 1 t. oil and let sit 15 minutes to marinate. Heat wok over medium-high heat. Add 3 T oil, then add chicken and stir fry 3-4 minutes. Set aside.
3. Add 2 T oil to pan. Add ginger, garlic, chiles, and onion. Stir fry about 1 minute. Add mushrooms, bamboo shoots, and water chestnuts. Stir fry another 2 minutes. Return chicken to pan, and cooking sauce to pan and cook until thickened and hot.