P.F. Chang's Lettuce Wraps Secret Recipe

P.F. Chang's China Bistro, Inc. (P.F. Chang's), incorporated in January 1996, operates in two segments: Bistro and Pei Wei. As of January 1, 2006, P.F. Chang's owned and operated 131 Bistro (full service) restaurants that feature a blend of traditional Chinese cuisine with and American hospitality in a bistro setting. The Company's restaurants offer intensely flavored, culinary creations, prepared from ingredients, including herbs and spices imported directly from China. The Company also owned and operated 77 Pei Wei (limited service) restaurants as of January 1, 2006.

P.F. Chang's Bistro restaurants menu features traditional Chinese offerings and dishes that illustrate the emerging influence of Southeast Asia on modern Chinese cuisine. The menu is complemented by a full-service bar offering a selection of wines, specialty drinks, Asian beers, cappuccino and espresso. The Company offers customer service featuring a display kitchen, exhibition wok cooking and a decor that includes wood and slate floors, mounted life-size terra cotta replicas of Xi'an warriors and narrative murals depicting 12th century China.

P.F. Chang's Lettuce Wraps Recipe

Ingredients :

• 8 dried shiitake mushrooms
• 1 Teaspoon cornstarch
• 2 Teaspoon dry sherry
• 2 Teaspoon water
• salt and pepper
• 1−1/2 pounds boneless, skinless chicken
• 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
  

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
• Iceburg lettuce "cups"
  

Instructions :

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Minces mushrooms. Set aside. Mix all ingredients for cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3−4 minutes. Set aside. Add 2 TBSP oil to pan. Add ginger, garlic, chilies(if desired), and onion; stir fry about a 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 cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.