2 small dried chilies (optional)
2 minced green onions
1 (8-ounce) can minced bamboo shoots
1 (8-ounce) can minced water chestnuts
1 (1-pound) package prepared Chinese rice noodles
6 large iceberg lettuce leaves
1. Cover mushrooms with boiling water, let stand 30 minutes, then drain. Cut and discard
stems and mince mushrooms. Set aside.
2. In a bowl, mix all the ingredients for the cooking sauce and set aside.
3. In a medium bowl, combine cornstarch, sherry, soy sauce, water, salt, pepper, and chicken.
Stir to coat chicken thoroughly. Stir in 1 teaspoon oil and let sit 15 minutes to marinate.
4. Heat a wok or large skillet to medium-high. Add 3 tablespoons oil, then add chicken and
stir-fry for 3–4 minutes. Set aside.
5. Add 2 tablespoons of oil to the pan. Add ginger, garlic, chilies (if desired), and onion and
stir-fry about 1 minute or so.
6. Add mushrooms, bamboo shoots, and water chestnuts and stir-fry an additional 2 minutes.
7. Return chicken to pan. Add cooking sauce and cook for 5 minutes until thickened and hot.
8. Break the noodles into small pieces and cover the bottom of a serving dish with them. Pour
the chicken mixture over the top of the noodles. Spoon some of the mixture onto a lettuce
leaf and roll.P.F. Chang's Coconut Curry Vegetables
Borrowing the flavors of South East Asia, this is a delicious stir-fry of vegetables. For a really
saucy dish to serve over rice or noodles, double the sauce ingredients and the cornstarch mixture.INGREDIENTS | SERVES 2–4
3 cups broccoli
1 cup thinly sliced carrots or whole sugar snap peas
½ cup canned coconut milk
2 tablespoons soy sauce
½ teaspoon curry powder