Crisp and Savory Asian Lettuce Wraps   1 cup shiitake mushrooms with stems removed (diced) 1 tsp cornstarch 2 tsp dry sherry 2 tsp water ¼ teaspoon salt ¼ teaspoon white pepper 1 1/2 pounds ground chicken 5 tbsp oil 1 tsp fresh minced ginger 2 cloves garlic, minced 2 green onions, minced Pinch red pepper flakes (optional) 1 (8 oz) can bamboo shoots, minced 1 (8 oz) can water chestnuts, minced 1 package cellophane Chinese rice noodles, prepared according to package Cooking Sauce: 1 tbsp hoisin sauce 1 -1/2 tbsp soy sauce (Low sodium) 1 tbsp dry sherry ½ tbsp rice wine vinegar ½ tbsp oyster sauce 2 tbsp water 1 tsp. sesame oil 1-1/2 tsp. sugar (or splenda) 2 tsp. cornstarch Whole leafs Bibb lettuce or ½ leaf Iceberg lettuce to use are wraps.   Combine sauce ingredients in medium bowl and set aside. In Large bowl mix cornstarch, sherry water, soy sauce, salt, pepper, vinegar and ½ the oil.  A chicken and combine with fingers upon thoroughly mixed.   Marinade 20-30 minutes.  Add 1 tbsp of oil to large frying pan (or wok) over medium high heat.  Stir fry chicken mixture until completely cooked (about 5 minutes).   Remove from pan and set aside.  Add remaining oil to pan along with ginger, garlic, red pepper flakes (optional), and onion.  Stir fry until onions become translucent then add mushrooms, bamboo shoots and water chestnuts.  Continue to stir fry until mushrooms become tender and loose moisture (about 2-3 minutes).  Return chicken to pan, then add sauce and cook until sauce thickens. On a serving platter crumble cooked cellophane noodles then pour chicken mixture down the center.  Serve with lettuce, scoop small amount in lettuce cups, wrap, and enjoy.   Recipe compliments of Vivid Entertaining The Art of Creative Celebrations