PF Chang's Lettuce Wraps- Copycat Recipe

Such a great appetizer or main if you wish.

ingredients

8 dried shiitake mushrooms
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons soy sauce
2 teaspoons water
salt and pepper
1 1/2 pounds boneless, skinless chicken, minced
5 tablespoons oil
1 teaspoon fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilies (optional)
1 8oz can bamboo shoots, minced
1 8oz can water chestnuts, minced
1 package cellophane Chinese rice noodles, fried in oil for a minute or tow until they puff up.

Cooking Sauce

1
Cover mushrooms with boiling water, let stand for 30minutes then drain. Cut and discard woody stems. Mince mushrooms. Set aside.
2
Mix all ingredients for cooking sauce in bowl and set aside.
3
In a medium bowl combine cornstarch, sherry, water, soy sauce, salt, pepper, and chicken. Stir in 1 teaspoon of chili oil and let sit for 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 teaspoons oil, then add the chicken and stir fry for about 3-4 minutes. Set aside.
4
Add 2 tablespoons of oil to pan. Add ginger, garlic, chillies, and onion fry about a minute or so. Add mushrooms, bamboo shoots, and water chestnuts; stir fry and additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. cook until thickened and hot.
5
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.