8 dried shittake mushrooms
1 1/2 pounds chicken breast (or ground chicken)
1 tsp fresh minced ginger
1/4 cup soy sauce (or Braggs liquid aminos)
2 cloves garlic
2 green onions minced
8 oz. can bamboo shoots, minced
8 oz. can water chestnuts
2 Tbsp. avocado oil
Iceberg lettuce
Cooking Sauce
2 Tbsp Hoisin sauce
2 Tbsp Dry sherry
1/4 cup water
1 tsp. Sugar
2 Tbsp Soy sauce
1/4 cup Oyster sauce
2 tsp. sesame oil
4 tsp. cornstarch
Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Mince mushrooms. set aside.
Put chicken and 1/4 cup soy sauce in a bag to marinate for 15-20 minutes. Mix all ingredients for cooking sauce in a small bowl and set aside.
Cook chicken as desired (in the oven or in a wok) and chop into very small pieces.
Heat 2 Tbsp. oil in a wok or large pan over medium high heat. Add in garlic, ginger and onion. Stir fry about 1 minute. Add in Mushrooms, bamboo shoots and water chestnuts, stir fry about 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan (you can save some for dipping if you'd like to). Cook until thickened and hot. Serve in lettuce "cups".
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