P. F. Chang's Vegetarian Lettuce Wraps

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 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
• 1 teaspoon cornstarch
• 2 teaspoons dry sherry
• 2 teaspoons soy sauce
• 1 teaspoon chinese chili sauce
• 2 teaspoons water
• 1 cup baked tofu, diced
• 2 tablespoons peanut oil or 2 tablespoons sesame oil, mixed
• 1 tablespoon sesame oil, mixed
• 1 teaspoon fresh minced ginger
• 2 garlic cloves, minced
• 2 green onions, minced
• 1/4 large red onion, minced
• 4 ounces bamboo shoots, diced
• 4 ounces water chestnuts, diced
• 1 (8 ounce) package cellophane noodles
• 1 head iceberg lettuce or 1 bunch green leaf lettuce
• 1 teaspoon rice vinegar
• 1 teaspoon soy sauce
• 1 teaspoon dry mustard (e.g., coleman's)
• 1 tablespoon water
• 1 teaspoon chinese chili sauce

Recipe

• 1 mix the cooking sauce in a bowl and set aside.
• 2 for the spicy sauce: in small dish, mix the dry mustard and water until smooth. add remaining ingredients and mix well.
• 3 in medium bowl, combine sherry, soy sauce, chili sauce, sesame oil, cornstarch, and water. mix well and stir in tofu. allow to marinate for 15 minutes.
• 4 heat wok or skillet over medium-high heat. add the mixed oil and stir fry tofu for 2-3 minutes set aside.
• 5 add the ginger, garlic and onion; stir-fry for about a minute. add bamboo shoots and water chestnuts; stir-fry for another 2 minutes return tofu to wok/skillet. add cooking sauce and cook until thickened (about 2 mins).
• 6 place prepared cellophane noodles onto a platter. pour tofu mixture over them and serve with lettuce and spicy sauce.