Dani Lieberman


Stir Friday

For dinner this evening I was craving P.F. Chang's lettuce wraps. Unfortunately, no P.F. Chang's are in Manhattan, the closest one to is in Jersey and I wasn't trekking that far for this dish. So I took it upon myself to find a lettuce wrap recipe and execute it. Below is a recipe I found from the test kitchen at the Food Network. I really enjoyed the recipe, but feel the sauce was a tad thick.


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 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


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 andsesame oil in a bowl, then whisk in the cornstarch until dissolved.

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.