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PF Chang's Lettuce Wraps

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Ingredients

  • Meat:
  • 1-1/2 lb. boneless skinless chicken, ground or cut into very small pieces
  • 1 t. cornstarch
  • 2 t. dry sherry
  • 2 t. soy sauce
  • 2 t. water
  • salt & pepper to taste
  • 1 t. oil and 3 T. oil, divided
  • Vegetables:
  • 2 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, sliced
  • Sauce:
  • 1 T. hoisin sauce
  • 1 T. soy sauce
  • 1 T. dry sherry
  • 2 T. oyster sauce
  • 1 T. water
  • 1 t. sesame oil
  • 2 t. cornstarch
  • Lettuce "cups" leaves; Bibb lettuce or iceberg work well, but any type will do.

Details

Servings 4

Preparation

Step 1

1. Combine all cooking sauce ingredients in small bowl and set aside.

2. In medium bowl, combine all meat ingredients except the 3 T. oil.

3. Heat wok or large skillet over medium high heat. Add 3 T. oil, then add chicken and stir-fry for about 3-4 minutes; set aside.

4. Add 2 T. oil to pan. Add ginger, garlic, and onion; stir fry about a minute, then add mushrooms, bamboo shoots, and water chestnuts; stir-fry an additional 2 minutes.

5. Return chicken to pan with vegetables, and add cooking sauce. Cook until thickened and hot.

6. For individual portions, place lettuce leaf on plate, put a spoonful of chicken mixture on it, then wrap up and enjoy.

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