PF Changs / Pei Wei Lettuce Wraps recipe..?!
Answers: anyone have it or know where I can find it?
P.F. CHANG'S Soothing Chicken Lettuce Wraps
8 dried shiitake mushrooms
1 tsp cornstarch
2 tsp dry sherry
2 tsp water
salt and pepper
1 1/2 pounds boneless, skinless chicken
5 tbsp oil
1 tsp fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilies, (optional)
1 (8 oz) can bamboo shoots, minced
1 (8 oz) can water chestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package
Cooking Sauce:
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp dry sherry
2 tbsp oyster sauce
2 tbsp water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch
Iceberg lettuce "cups" leaves
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.
is that chinese food?
If you provided more information with your question i can help you cuz im chinese.
Ooo they are so good! I'll be checking back for an answer :)
P.F. CHANG'S Soothing Chicken Lettuce Wraps
(recipe for ONE below, multiply as needed)
8 dried shiitake mushrooms
1 tsp cornstarch
2 tsp dry sherry
2 tsp water
salt and pepper to taste
1? pounds boneless, skinless chicken
5 Tbsp oil
1 Tbsp. fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilies, (optional)
1 (8 oz) can bamboo shoots, minced
1 (8 oz) can water chestnuts, minced
1 pkg cellophane Chinese rice noodles, prepared according to package
Cooking Sauce
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp dry sherry
2 tbsp oyster sauce
2 tbsp water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch
Bibb or other soft leaf lettuce
Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut off 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, chiles (if desired), and onion; stir fry about a minute or so.
Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 min.
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.