Instructions: Iceberg lettuce "cups" leaves, bibb or other leaf lettuce )

Cover shrooms w/ boiling water, let stand 30 mins then drain. Cut & discard woody stems. Mince mushrooms. Set aside. Mix all ingredients for cooking sauce in bowl, & set aside. In med bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, & chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. oil & let sit 15 mins to marinate. Heat wok or large skillet over med high heat. Add 3 Tbls oil, then add chicken & stir fry for about 3-4 mins. Set aside. Add 2 Tbls oil to pan. Add ginger, garlic, chilies(if desired), & onion; stir fry about a min or so. Add mushrooms, bamboo shoots & water chestnuts; stir fry an additional 2 mins. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened & hot. Break cooked cellophane noodles into small pieces, & cover bottom of serving dish w/ them. Then pour chicken mixture on noodles. Spoon into lettuce leaf & roll.

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