When I lived in Dallas I would often stop at Pei Wei with friends and eat their chicken lettuce wraps. For the lack of one in Amsterdam, I now make my own version at home. I add black fungus because I like its texture. When I was a kid and we would go to a Chinese restaurant, my mom, sister and I would pick them out of the stir-fries and eat them first.
500gr chicken breast (skinless and boneless)
2 tablespoons of flour
1 bell pepper, chopped into small cubes
1 cup of shredded carrot
1 cup of chopped water chestnuts ( I get them frozen)
2 spring onions, finely chopped
2 tablespoons of ginger, finely chopped
2 cloves of garlic, minced
1 bird’s eye chili, finely chopped
25gr black fungus (Cloud ear fungus) optional
100gr of cellophane noodles (optional)
1 iceberg lettuce, separate the leaves
For the sauce:
1 tablespoon of hoisin
2 tablespoons of sesame oil
2 tablespoons of oyster sauce
¼ cup of soy sauce
1 tablespoon of ginger syrup
1 tablespoon of rice wine vinegar
Soak the fungus in boiling water for 10 minutes, then drain and chop it into small pieces. Set aside.
In a small saucepan, heat about 2 cups of vegetable oil. Try to break off the cellophane noodles into smaller pieces. Once the oil is hot, fry the noodles and press them so they are covered in the oil. Fry them until they puff up. It will only take a few seconds. Then drain them on paper towels.
Chop all the veggies and set them aside.
Mince the chicken and then mix it with the flour.
Mix all of the ingredients for the sauce in a small bowl.
Heat up 2 tablespoons of vegetable oil in a large pan or wok. Once the oil is hot, add the chicken and stir trying to separate the pieces as much as you can. Cook for about 3 minutes and then add the bell pepper, ginger, chili, spring onion, fungus, garlic, water chestnuts and carrot. Cook for about 2 minutes and then add sauce. Stir fry for another 2 minutes or until the chicken is completely cooked through. Serve with the crispy noodles and the lettuce.