Check out this delicious recipe by Royal China, Nehru Place (New Delhi)
For Cooking Sauce:
Hoisin sauce, soy sauce, dry sherry, oyster sauce, water, sesame oil, sugar, cornstarch
Cornstarch, dry sherry, soy sauce, chili sauce, water, diced, sesame oil, fresh minced ginger, 2 garlic cloves, minced, 2 green onions, minced, 1/4 large red onion, minced, 4 ounces bamboo shoots, diced, 4 ounces water chestnuts, diced, 1 (8 ounce) package cellophane noodles, 1 bunch green leaf lettuce.
Mix the cooking sauce in a bowl and set aside.
In medium bowl, combine sherry, soy sauce, chili sauce, sesame oil, cornstarch, and water. Mix well. Allow to marinate for 15 minutes.
Heat wok or skillet over medium-high heat. Add the mixed oil. Set aside.
Add the ginger, garlic and onion; stir-fry for about a minute. Add bamboo shoots and water chestnuts; stir-fry for another 2 minutes. Add cooking sauce and cook until thickened (about 2 mins).
Place prepared cellophane noodles onto a platter. serve with lettuce and spicy sauce.