|2 teaspoons||Dry sherry|
|Salt and pepper|
|1½ pounds||Boneless skinless chicken br|
|1 teaspoon||Fresh ginger; minced|
|2||Cl Garlic; minced|
|2||Green onions; minced|
|2 smalls||Dried chiles; (optional)|
|8 ounces||Canned bamboo shoots; minced|
|8 ounces||Canned water chestnuts; minc ---cooking sauce-----|
|1 tablespoon||Soy sauce|
|1 tablespoon||Dry sherry|
|2 tablespoons||Oyster sauce|
|1 teaspoon||Sesame oil|
Recipe by: arielle@... (Stephanie da Silva) Cover mushrooms with boiling water, let stand for 30 minutes; drain. Cut off and discard woody stems. Mince; set aside. Combine cornstarch, sherry, water, soy, salt, pepper and chicken. Stir to coat chicken thoroughly. Stir in 1 teaspoon oil and let sit 15 minutes.
Heat wok over high heat. Add 3 tablespoons oil, add chicken and stir-fry 3 minutes. Set aside.
Add 2 tablespoons oil to pan. Add ginger, garlic, chiles and onion; stir-fry 30 seconds. Add mushrooms, bamboo shoots and water chestnuts; stir-fry 2 minutes. Return chicken to pan; stir in cooking sauce. Cook until thickened and hot.
To eat, spread a little hoisin sauce on a lettuce leaf, spoon in some chicken, then wrap up in lettuce.
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