Instructions: Throw in a few initials with a little twist on the last part, and you have the name of Paul Fleming and Philip Chiangs Chinese bistro creation, P. F. Changs. Since the first location opened in Scottsdale, Arizona in 1993, over 50 new ones sprouted up across the country - in more than 20 states. No matter the location, its this dish that gets first raves. Like the very-dead McDonalds McD.L.T. hamburger, which disappeared around the time the first P. F. Changs opened, the contrasting textures of the cool crispy lettuce and the hot meat filling come together in your mouth for a tasty oral dance party. According to waiters, those little dark bits in the chicken filling mix are "black mushrooms," and theres a good chance your local supermarket doesnt stock them. But a great alternative can be found in the Asian food section - straw mushrooms. Just remember to chop the chicken, water chestnuts and mushrooms up real good for the final saute. Slip this filling into a lettuce cup, fold it up like a taco, add a little "secret sauce," get down tonight.

Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil

1 tablespoon Chinese hot mustard
2 teaspoons water
1 to 3 teaspoons garlic chili paste

Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons dark brown sugar
1/2 teaspoon rice vinegar

1 cup fried maifun (rice sticks)*

3 tablespoons vegetable oil
2 chicken breast fillets
1 cup minced water chestnuts
2/3 cup canned straw mushrooms
3 tablespoons chopped green onion
1 teaspoon minced garlic (1 clove)

4 to 5 sliced iceberg lettuce cups
These mushrooms do the trick, and they taste absolutely nothing like straw.

Chop, chop, chop. Notice the small pieces of food. This is a good thing.

Hard working lettuce cups production unit in high swing.

1. Make the special sauce (for spooning over your lettuce wraps) by dissolving the 1/4 cup sugar in 1/2 cup water in a small bowl. Add 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons ketchup, 1 tablespoon lemon juice and 1/8 teaspoon sesame oil. Mix well and refrigerate this sauce until youre ready to serve the lettuce wraps. Combine the 2 teaspoons water with the Chinese hot mustard and set this aside as well. Eventually you will add your desired measurement of Chinese mustard and garlic chili sauce to the special sauce mixture to pour over your lettuce wraps. In the restaurant chain, skilled master craftsmen prepare the sauce at your table the same way, depending on your desired heat level. Well talk more about that later.

2. To prepare the filling for your lettuce wraps, bring 2 tablespoons of vegetable oil to high heat in a wok or large frying pan. Saute the chicken breasts for 4 to 5 minutes per side or until done. Remove chicken from the pan to cool. Keep the oil in the pan and keep the pan hot.

3. As the chicken cools be sure your water chestnuts and mushrooms have been minced to about the size of small peas.

4. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

5. When you can handle the chicken, hack it up with a sharp knife so that no piece is bigger than a dime. With the wok or pan still on high heat, add an additional tablespoon of vegetable oil. Add the chicken, garlic, water chestnuts and black mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it onto into a dish lined with a bed of fried rice noodles (maifun).

6. Serve chicken with a side of lettuce cups. Make these lettuce cups by slicing the top off of a head of iceberg lettuce right through the middle of the head. Pull your lettuce cups off of the outside of this slice.

7. Make the special sauce at the table by adding your desired number of mustard and chili sauce to the special sauce blend: 1 teaspoon mustard and chili sauce for mild, 2 teaspoons each for medium and 3 teaspoons of each for hot.

Stir well.

8. Assemble lettuce wraps by spooning filling into a lettuce cup, adding special sauce over the top, folding the sucker up like a taco, then munching down upon it with reckless abandon.

Serves 2 to 3 as an appetizer.

*Tidbits

Follow the directions on the package for frying the maifun (rice sticks) - usually by pouring 2 inches of vegetable oil into a pan and heating to around 400 degrees. Add maifun, a little at a time, and when it floats to the top remove it to a paper towel. This expansive crisping process is actually quite exciting.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.