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p.f. chang's lettuce wraps

(1 rating)
Recipe by
Penny Hall
Tucson, AZ

Another copy cat famous recipe

(1 rating)
yield 4 serving(s)
prep time 45 Min
cook time 15 Min

Ingredients For p.f. chang's lettuce wraps

  • 5 tablespoon oil
  • 1 teaspoon fresh minced ginger
  • 2 cloves garlic, minced
  • 2 green onions, minced
  • 2 small dried chilis, (optional)
  • 8 ounce can bamboo shoots, minced
  • 8 ounce can water chestnuts, minced
  • 1 package cellophane chinese rice noodles, prepared according to package
  • cooking sauce:
  • 1 tablespoon hoisin sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon dry sherry
  • 2 tablespoon oyster sauce
  • 2 tablespoon water
  • 1 tsp. sesame oil
  • 1 tsp. sugar
  • 2 tsp. cornstarch
  • iceburg lettuce
  • 8 dried shiitake mushrooms
  • 1 teaspoon cornstarch
  • 2 teaspoon dry sherry
  • 2 teaspoon water
  • salt and pepper
  • 1 1/2 pounds boneless, skinless chicken

How To Make p.f. chang's lettuce wraps

  • 1
    Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Minces 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 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. Set aside. Add 2 TBSP oil to pan. Add ginger, garlic, chilies(if desired), 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. Read more: Copycat P.F. Chang's Lettuce Wraps

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