PF Chang Lettuce Wrap

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
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8 dried shiitake mushrooms (or you can use fresh ones so it saves you a step or two)
1 Teaspoon cornstarch
2 Teaspoon dry sherry
2 Teaspoon water
salt and pepper
1 1/2 pounds boneless, skinless chicken (minced)
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 waterchestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package (fried in oil a min. or two until puffed - I used Bean Thread Vermicelli a.k.a. Bihon and not Rice sticks noodles, available at the Asian section of your favorite grocery store)

Iceburg lettuce cup leaves or other lettuce leaves

Mix all ingredients for cooking sauce in bowl and set aside.

Cover mushrooms with boiling water and let stand 30 minutes, then drain. Cut and discard woody stems-mince mushrooms and set aside.

In medium bowl combine cornstarch, sherry, water, soy sauce, salt and pepper and chicken. Stir to coat throughly. Stir in one tsp. oil and let sit 15 to 30 minutes to marinate.

Heat wok over medium-high heat. Add 3 tbsp. oil, then add chicken and stir fry 3-4 minutes, set aside.

Add 2 tbsp. oil to pan-add ginger, garlic, chilis and onion. Stir fry one 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 noodles into small pieces and cover bottom of serving dish with them. Pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.