Recipe ingredients and directions:
8 dried mushrooms
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons water
1 1/2 pounds boned chicken breasts, minced
5 tablespoons oil
1 teaspoon minced fresh ginger
2 cloves minced garlic
2 green onions, minced
2 small dried chiles (optional)
8 ounces canned bamboo shoots, minced
8 ounces canned water chestnuts, minced
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
Cover mushrooms with boiling water, let stand for 30 minutes; drain.
Cut off and discard woody stems. Mince; set aside.
Combine cornstarch, sherry, water, soy, salt, pepper and chicken.
Stir to coat chicken thoroughly. Stir in 1 teaspoon oil and let
sit 15 minutes.
Heat wok over high heat. Add 3 tablespoons oil, add chicken and
stir-fry 3 minutes. Set aside.
Add 2 tablespoons oil to pan. Add ginger, garlic, chiles and onion;
stir-fry 30 seconds. Add mushrooms, bamboo shoots and water
chestnuts; stir-fry 2 minutes. Return chicken to pan; stir in
cooking sauce. Cook until thickened and hot.
To eat, spread a little hoisin sauce on a lettuce leaf, spoon in
some chicken, then wrap up in lettuce.
Category: Asian Recipes