PF Chang's Lettuce Wraps

These lettuce wraps were the main dish that I served at the bridal shower I hosted last Saturday. They were a huge hit - several people asked for the recipe and commented on how similar they tasted to Chang's. I quadrupled the recipe to serve about 20 people but will post a standard-sized recipe here. I made a few changes to the original recipe after testing it a few weeks ago and deciding that the flavor from the oyster sauce was too pronounced. I also had tried it without the shrooms, which generally disgust me, but Michael and I decided they were needed in this recipe for taste and texture, if you're looking to duplicate Chang's.

Normally if I were to order the lettuce wraps at the restaurant I would ask not to include the fried cellophane noodles, as I think they taste like styrofoam packing peanuts, but we fried them Mr. Mom-style because the presentation is nice.

You'll have to forgive my photos - not that any of my photos are great - but in my rush to get the food ready to serve I forgot to take photos until everyone had gone through the buffet line. Hence the "leftovers" you see here. Though I guess this is a testament as to how much people ate. I also forgot to take a photo of an actual lettuce wrap, but you know what that looks like.

PF Chang's Lettuce Wraps
Source: adapted from Top Secret Insiders' Recipes Master Edition

8 mushrooms
1 tsp cornstarch
2 tsp dry sherry
2 tsp water
Salt and pepper
1 1/2 pounds ground chicken
1 tsp fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
1 Tbsp Thai Chili Sauce, or to taste
8 ounce can bamboo shoots, minced
8 ounce can water chestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package

Cooking Sauce:
2 Tbsp Hoisin sauce
1 Tbsp soy sauce
1 Tbsp dry sherry
1 Tbsp oyster sauce
2 Tbsp water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch

Iceburg lettuce "cups"

Mince mushrooms, bamboo shoots and water chestnuts in food processor. 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. Let sit 15 minutes to marinate.

Heat wok or large skillet over medium high heat. Add chicken and stir fry for about 3−4 minutes. Set aside. 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 surround chicken in serving dish with them. Spoon into lettuce leaf and roll.