PF Chang Chicken Lettuce Wrap

Quickly cooked spiced chicken served with cool lettuce cups. Makes a great appetizer.
8 dried shitake mushrooms Cooking Sauce
1 tsp cornstarch 1 tsp Hoisin sauce
2 tsp dry sherry 1 tsp soy sauce
2 tsp water 1 tsp dry sherry
Salt and pepper 2 tsp oyster sauce
1-1/2 lb boneless, skinless chicken 2 tsp water
5 tsp oil 1 tsp sesame oil
1 tsp fresh minced ginger 1 tsp sugar
2 cloves garlic, minced 2 tsp cornstarch
2 green onions, minced Iceberg or Bibb lettuce leaves
2 small dried chillies (optional)
8 oz bamboo shoots, minced
8 oz water chestnuts, minced
1 pkg cellophane Chinese rice noodles, prepared according to package
1. Cover mushrooms with boiling water, let stand for 30 minutes, then drain.
2. Cut and discard woody stems. Mince mushrooms. Set aside.
3. Mix all ingredients for cooking sauce in bowl and set aside.
4. In medium bowl, combine cornstarch, sherry, water, soy sauce, salt, pepper and
chicken. Stir to coat chicken thoroughly.
5. Stir in 1 tsp oil and let sit 15 minutes to marinate.
6. Heat wok or large skillet over medium high heat.
7. Add 3 tbsps oil, then add chicken and stir fry for about 3 – 4 minutes. Set aside.
8. Add 2 tbsp oil to pan.
9. Add ginger, garlic, chilles (if desired) and onion; stir for about a minute or so.
10. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes.Return chicken to pan.
11. Add mixed cooking sauce to pan. Cook until thickened and hot.
12. 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.