let us lettuce

I have to admit that my favorite type of food is asian. I think its the tendency towards sweet, bold flavors and the wonderful taste of perfectly sticky white rice. There is a special place in my heart stomach for a plate of P.F. Changs lettuce wraps–food wrapped in…more food. The crisp crunch of lettuce is so refreshing contrasted against the savory sauce covered meats and veggies. And when I stumbled upon this recipe it took a minute to comprehend—my fancy-night-out, special occasion treat could be made in the comfort of my own home whenever I got the notion? A ground breaking thought, seeing as the nearest P.F. Changs is an hour and forty-five minutes away (lame). Don’t let the list of ingredients intimidate you—there are a few sauces that I know we definitely didn’t have on hand–but I have found them in many recipes and simply avoided making those due to my lack of asian food ingredients in stock. Maybe this recipe will spur you on to expanding your recipe possibilities to other asian delights—or a nice steak (that’d be the hoisen sauce).

asian lettuce wraps
adapted from steamy kitchen

sauce:

tablespoons hoisin sauce
1 tsp soy sauce
½ teaspoon sesame oil
1 tsp Sriracha hot sauce
freshly ground black pepper

*This only made a small amount of sauce, I made about 3 portions worth of the sauce in the recipe. It was delicious!
*the recipe also calls for 1 teaspoon rice wine vinegar but I could only find rice vinegar or wine vinegar so I gave up and left it out.

filling:

1 tsp finely minced garlic
½ teaspoon grated fresh ginger
2 stalks, scallions
1 lb ground turkey or chicken
2 cups mixed vegetables (frozen pea/carrots, finely diced bell peppers, etc.)

wrap/toppings (optional)

1 head lettuce, leaves washed and separated
carrot curls (use peeler on large size carrots)
rice noodles or mung bean noodles
  • Combine sauce ingredients in a bowl and stir together until thoroughly mixed. Again, you made want to up the amount–maybe 2 or 3 portions to mix into the skillet and a little extra to drizzle over before serving.
  • To make the filling, heat a wok or large frying pan on high heat with cooking oil. When oil is hot, add scallions, ginger and garlic and fry a few seconds until fragrant. Add turkey or chicken and fry until almost cooked through. Add the vegetables  and cook 1 minute. Add sauce ingredients. Let simmer for 1 minute to thicken slightly. Remove from heat.
  • Place a couple heaping spoonfuls of the filling in each lettuce leaf. Top with carrots and noodles. Drizzle with extra sauce if desired. Enjoy!

 

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