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PF Chang’s Lettuce Wraps
Ingredients: Iceberg lettuce leaves, 8 Shitake mushrooms, 2 teaspoons water, 1 teaspoon soy sauce, 1 teaspoon corn starch, 2 teaspoons cooking sherry, salt, pepper, 1 1/2 pound boneless chicken breasts (chopped), 5 tablespoons vegetable oil, 1 teaspoon ginger root, 2 cloves minced garlic clove, 2 chopped eco-friendly onions, 8 oz can bamboo shoots, 8 oz can water chestnuts, 2 small dried chilies, 1 package Chinese grain noodles
Ingredients for sauce: two tablespoons oyster sauce, 1 1/two tablespoons water, 1 tablespoon cooking sherry, 1 tablespoon hoi crime sauce, 2 teaspoons corn starch, 1 teaspoon sugar, 1 teaspoon sesame oil
1. Pour boiling water over dried mushrooms and soak for half an hour before draining.
2. Combine all sauce ingredients to produce sauce
3. Mix together chicken, salt, pepper, water, sherry, soy sauce, corn starch until chicken is coated.
4. Heat in large skillet over medium/high temperature and add 3 tablespoons oil and fry for 3 minutes. Remove Chicken.
5. Add 2 more tablespoons oil. Add ginger root, garlic clove, eco-friendly onions, and chilies and fry for a minute. Don’t Overcook. Add some mushrooms, bamboo shoots, and water chestnuts and fry for just two minutes.
6. Return chicken to skillet and mix all ingredients. Add grain noodles (damaged into pieces) into mixture.
7. Add some chicken and sauce mixture for your lettuce wraps! (You might secure having a toothpick if required)
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