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22 - Lettuce Wraps Recipe

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This recipe for 22 - Lettuce Wraps is from The Cook Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
#1:
8 dried shiitake mushrooms
1 t cornstarch
2 t dry sherry
2 t water
salt & pepper
1 1/2 lbs boneless, skinless breasts, minced (end #1)
5 T oil
1 t fresh minced ginger
2 cloves garlic minced
2 green onions minced
1 8 oz can bamboo shoots minced
1 8 oz can water chestnuts
1 pkg cellophane Chinese rice noodles fried in oil for a min. or 2 (until they puff up)

#2 Cooking Sauce:
1 T Hoisin sauce
1 T soy sauce
1 T dry sherry
2 T oyster sauce
2 T water
1 t sesame oil
1 t sugar
2 t cornstarch (end #2)
Lettuce cups
Directions:
Directions:
Cover mushrooms w/ boiling water, let stand 30 min. - drain. Cut & discard woody stems. Mince. Mix all ingred. for sauce in bowl, set aside. In med. bowl combine #1. Stir to coat chicken. Stir in 1 t oil and let sit 15 min. to marinate. Heat wok - med/high. Add 3 T oil, add chicken & stir fry about 4 min. Set aside & add 2 T oil to pan. Add ginger, garlic & onion - stir fry 1 min. Add mushrooms, shoots & chestnuts, stir fry additional 2 min. Return chicken to pan. Add #2, cook until thickened & hot. Break cooked noodles into small pieces - cover bottom of serving dish w/ them. Pour chicken on top. Spoon into lettuce cups & roll. Serve Hoisin sauce for dipping.

 

 

 

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