8 dried shiitake mushrooms
boiling water – as needed
1 Tbls. Hoisin sauce
1 Tbls. soy sauce
1 Tbls. dry sherry
2 Tbls. oyster sauce
2 Tbls. water
1 tsp. sesame oil
1 tsp. sugar
3 tsp. cornstarch – divided
2 tsp. dry sherry
2 tsp. water
salt and pepper – to taste
1 1/2 lbs. boned, skinned chicken breasts – sliced
1/3 cup vegetable oil – divided
1 tsp. fresh minced ginger
2 cloves garlic – minced
2 green onions – minced
2 sm. dried chilies – optional
8 oz. can bamboo shoots – drained, minced
8 oz. can water chestnuts – drained, minced
1 head iceberg OR Bibb lettuce – leaves separated
1 package Chinese cellophane noodles – prepared as directed

-Prepare the sauce (see recipe below).
-Cover mushrooms with boiling water and let stand for 30 minutes; drain; trim off and discard woody stems, then mince mushroom; set aside.
-Combine Hoisin sauce, soy sauce, 1 Tbls. sherry, oyster sauce, 2 Tbls. water, sesame oil, sugar, and 2 tsp. cornstarch; set aside.
-In a medium bowl, combine remaining 1 tsp. cornstarch, 2 tsp. sherry, 2 tsp. water, salt, and pepper; lay chicken into mixture and spoon over to coat. Stir in 1 tsp. vegetable oil and let sit 15 minutes to marinate.
-Heat a wok or large skillet over medium-high heat; stir-fry chicken in 3 Tbls. vegetable oil for 3 – 4 minutes; remove from wok/pan; chop chicken and set aside.
-Heat 2 Tbsp. vegetable oil in wok/pan; add ginger, garlic, onions, and chilies; stir-fry for 1 minute; add mushrooms, bamboo shoots, and water chestnuts; stir-fry for 2 minutes.
-Return chicken to wok/pan; pour in reserved mixture; simmer until thickened and heated through.
-Spoon mixture into lettuce leaves and roll up like a burrito.
-Break cooked cellophane noodles into small pieces and spread evenly over a serving platter; arrange prepared wraps over noodles.
-Spoon sauce over wraps (see recipe below).

Sauce for Chicken Lettuce Wraps

1/2 cup water
1/4 cup sugar
2 Tbls. soy sauce
2 Tbls. rice vinegar
2 Tbls. ketchup
1 Tbls. lemon juice
1 Tbls. Chinese hot mustard
1-3 tsp. garlic chili paste
1/8 tsp. sesame oil

-Dissolve the sugar in the water in a small bowl.
-Add remaining ingredients and mix well.
> -Refrigerate until ready to serve the lettucce wraps.

Prep. Time: 0:45
Serves: 4-6