VEGETARIAN MUSHROOM LETTUCE WRAPS - LIKE P.F. CHANGS

My daughter, Emily,  had her confirmation this past spring. After the ceremony, she could choose where we went for a celebration dinner. She picked P.F. Chang's, since she loves their lettuce wraps. CMT had a show which tries to replicate restaurant recipes with Todd Wilbur. He copied the Chicken Lettuce Wrap recipe and I adapted it to a vegetarian wrap. Give it a try and you will be pleasantly surprised.

VEGETARIAN MUSHROOM LETTUCE WRAPS

Table Sauce

1/2 cup warm water
2 tablespoons plus 1 teaspoon sugar
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon chopped green onions
1 teaspoon Chinese hot mustard
1 teaspoon shiracha sauce

Lettuce Wrap Sauce

1 tablespoon plus 1/2 teaspoon black mushroom soy sauce
5 tablespoons water
5 tablespoons sugar
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon Shao Hsing rice cooking wine
1 teaspoon corn starch

Filling

1 pound mushrooms quartered
8 ounces water chestnuts, diced
8 ounces bamboo shoots, chopped
3 tablespoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon plus 1 teaspoon garlic
2 teaspoons minced ginger
1/2 cup chopped scallions

6 iceberg lettuce cups
1 cup chow mien noodles

1. Combine the table sauce ingredients and set aside.
2. Combine the lettuce wrap sauce ingredients together.
3. Cut the bottom 1" off the iceberg lettuce and peel off the leaves for the wraps.
4 Heat up your wok or fry pan. Place the mushrooms and oil into the wok and saute for 3-5 minutes. Add the remaining filling ingredients and cook for 2 minutes. Add the lettuce wrap sauce and cook until the sauce thickens.
4. Serve the lettuce wraps with the table sauce and noodles.
ENJOY!