P. F. Chang's Lettuce Wraps - copycat Recipe
Chinese Appetizer
Ingredients:
8 dried shiitake mushrooms
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons water
salt and pepper
1-1/2 pounds boneless, skinless chicken, minced
5 tablespoons oil
1 teaspoon fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilis (optional)
1 8 oz. can bamboo shoots, minced
1 8 oz. can water chestnuts, minced
1 package cellophane Chinese rice noodles, fried in oil for a minute or two (until they puff up)
Cooking Sauce:
1 tablespoon 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
Iceberg lettuce "cups" leaves OR
Bibb lettuce leaves or other leaf lettuce

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 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 teaspoon oil and let sit 15 minutes to marinate. * Heat wok or large skillet over medium high heat. Add 3 tablespoons oil, then add chicken and stir fry for about 3-4 minuts. Set aside.
* Add 2 tablespoons oil to pan. Add ginger, garlic, chilis (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.

Where do you get 2 teaspoons of water and salt and pepper?

ha ha!!! It looks like a lot but really it's not... the same ingredients are used in the main dish and the cooking sauce.

I'm looking forward to making it again but I want to add cilantro and serve with lime wedges.

Also, I need to figure out the cellophane noodles - mine did not come out - at all!

They are tough as nails when dry, so you shouldn’t try to break or cut them until softened somewhat.

You can add them directly to soups, but any other preparation requires you to presoak them in boiling water for a couple of minutes before adding them to your dish.

Presoak is the trick with glass noodles.

ah.... I didn't use boiling water. Now that I think about it, the directions did say 'boiling'
Thanks!

Remember to check when soaking, over cooking will turn them into a gummy mess.

Two teaspoons of water, and salt and pepper? LOL Tara, ate at Chang's with my in-laws last month. I had those wraps. Outstanding!!!

Jim, want to be my friend? Look out, there is a beach ball headed for your butt.

I had these a couple of years ago at PF's 'fast food' chain Pei Wei's in Las Vegas.
I have tried every version I could find (Trader Joe's, etc) but they all sucked imho...

I LOVE this recipe and can't wait to play with it further

Here is the trick. Bring the water to a boil, turn off the heat,mnove the pan to a non heated part of the stove, add the rice pasta to the water and alow it to soften, add one tea spoon of olive oil to the water. When soft, lay out on a cutting board, prep as needed.