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PF Chang’s Lettuce Wraps
Fixings: Iceberg lettuce leaves, 8 Shitake mushrooms, 2 teaspoons water, 1 teaspoon soy sauce, 1 teaspoon corn starch, 2 teaspoons cooking sherry, salt, pepper, 1/2 pound boneless chicken bosoms (cleaved), 5 tablespoons vegetable oil, 1 teaspoon ginger, 2 cloves minced garlic, 2 slashed green onions, 8 oz can bamboo shoots, 8 oz can water chestnuts, 2 little dried chilies, 1 bundle Chinese rice noodles
Elements for sauce: 2 tablespoons shellfish sauce, 1/2 tablespoons water, 1 tablespoon cooking sherry, 1 tablespoon hoi sin sauce, 2 teaspoons corn starch, 1 teaspoon sugar, 1 teaspoon sesame oil
1. Pour bubbling water over dried mushrooms and drench for 30 minutes before depleting.
2. Join all sauce fixings to make sauce
3. Combine chicken, salt, pepper, water, sherry, soy sauce, corn starch until chicken is covered.
4. Warmth in enormous skillet over medium/high warmth and include 3 tablespoons of oil and fry for three minutes. Evacuate Chicken.
5. Include 2 additional tablespoons of oil. Include ginger, garlic, green onions, and chilies and fry for 60 seconds. Try not to Overcook. Include the mushrooms, bamboo shoots, and water chestnuts and fry for 2 minutes.
6. Return chicken to skillet and join all fixings. Include rice noodles (broken into pieces) into blend.
7. Include the chicken and sauce blend to your lettuce wraps! (You may make sure about with a toothpick if important)
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