Recipes

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Mince mushrooms. 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. Stir in 1 teaspoon oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. When the pan smokes a bit, add 3 tablespoons oil, then add chicken and stir fry for about 3-4 minuts. Set aside. Add 2 tablespoons oil to pan. Add ginger, garlic, chilis (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 the 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 "cups" and roll.8 dried shiitake mushrooms 1 teaspoon cornstarch 2 teaspoons dry sherry 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 chilis (optional) 1 8 oz. can bamboo shoots, minced 1 8 oz. can water chestnuts, minced 1 package cellophane Chinese rice noodles, fried in oil for a minute or two, until they puff nicely. Cooking Sauce: 1 tablespoon Hoisin sauce 1 tablespoon soy sauce 1 tablespoon dry sherry 2 tablespoons oyster sauce 2 tablespoons water 1 teaspoon sesame oil 1 teaspoon sugar 2 teaspoons cornstarch Lettuce of your choice to make lettuce "cups" (Butter or Bibb lettuce is my choice.) Food Networks Recipe: For the Chicken: * 1 large egg white * 1 tablespoon cornstarch * 1 tablespoon Chinese rice wine or dry sherry * 1 1/2 pounds skinless, boneless chicken breasts, diced For the Stir-Fry Sauce: * 2 tablespoons oyster sauce * 1 tablespoon hoisin sauce * 1 tablespoon low-sodium soy sauce * 1 tablespoon Chinese rice wine or dry sherry * 1 teaspoon toasted sesame oil * 2 teaspoons cornstarch For the Noodles: * 2 bundles cellophane noodles * Peanut oil, for frying For the Stir-Fry: * 4 tablespoons peanut oil * 3 cloves garlic, minced * 1 teaspoon minced peeled ginger * 1 jalapeno pepper, seeded and minced * 4 scallions; 2 minced, 2 cut into 1-inch pieces * Kosher salt * 1/4 teaspoon sugar * 1/2 pound shiitake mushrooms,stemmed and diced * 3/4 cup diced water chestnuts * Small lettuce leaves, for serving * Soy sauce, chili paste and/or hot mustard, for serving Directions: Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes. Make the stir-fry sauce: Whisk 1/3 cup water, the oyster, hoisin and soy sauces, the rice wine and sesame oil in a bowl, then whisk in the cornstarch until dissolved. Fry the noodles: Pull the noodles apart into sections. Heat 3/4 inch peanut oil in a medium saucepan until a deep-fry thermometer registers 380 degrees F. Working in batches, press the noodles into the oil with a spatula until they puff, 5 to 10 seconds. Drain on paper towels. Make the stir-fry: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and scallion pieces and stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute. Make a bed of noodles on a platter and top with the chicken mixture. Serve the noodles and stir-fry with lettuce leaves and soy sauce for dipping.