This is one my family's favorite recipes. Its a spin-off to PF Chang's Chicken Lettuce wraps. This recipe calls for a lot of chopping/mincing/dicing, so I strongly encourage you to use a food processor.
8 dried Shiitake mushrooms (soaked in boiling water for 30 minutes and drained then minced)
1 tsp. cornstarch
1 tsp. dry sherry
2 tsp. water
1 tsp. soy sauce
salt and pepper
1 1/2 lb boneless, skinless chicken (minced, or you can use ground chicken)
5 Tbsp. oil
1 tsp. fresh ginger (minced)
2 cloves garlic (minced)
2 green onions (chopped)
8 oz can bamboo shoots (minced)
8 oz can water chestnuts (minced)
iceberg lettuce leaves
1 Tbsp. hoisin sauce
1 Tbsp. soy sauce
1 Tbsp. dry sherry
2 Tbsp. oyster sauce
2 Tbsp. water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch
1) Combine cornstarch, sherry, water, soy sauce, salt and pepper. Add chicken and coat thoroughly with the mixture. Stir in 1 tsp. oil and let sit for 15 minutes.
2) In the meantime, combine all ingredients for the cooking sauce and set aside.
3) Heat 3 Tbsp. of oil. Add the chicken mixture and stir fry for about 3-4 minutes (or until chicken is no longer pink). *Make sure to separate the chicken as they will stick together in large clumps. Add ginger and garlic. Stir fry for another minute.
4) Add mushrooms, bamboo shoots, water chestnuts, and green onions. Stir fry for another 2 minutes. Add the cooking sauce mixture and cook until thickened and hot. Serve with Iceberg lettuce leaves.