Asian Lettuce Wraps
Many years ago, I had lettuce wraps at PF Changs, and then decided I wanted to learn how to make them at home. I found several copycat recipes, and tried a few before settling on this one, with a few modifications. I make these to my taste (which is not spicy), but be sure to add whatever ingredients you like, and make it as spicy or mild as you want. Be sure to read all of my notes!
Ingredients
Instructions
  1. ORIGINAL RECIPE INSTRUCTIONS: Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
  2. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool.
  3. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir.
  4. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.
  5. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!
Recipe Notes

Stacy’s Notes: I have made this many times, with all forms of meat. I’ve used ground beef, ground turkey, ground chicken and Morningstar Veggie Crumbles. I’ve even had leftover grilled teriyaki chicken that I diced up small to use, I just made the sauce and tossed in the already grilled chicken at the end.  It always comes out great, so I think this is a very versatile, and forgiving, recipe!

  • For the sauce, I don’t always have green onions, so I just use what I have, which is normally 1/2 yellow onion. I usually use jarred minced garlic, soy sauce or Bragg liquid aminos, hoisin (and I use more than 1/4 cup), jarred ground ginger (a little less than 1 teaspoon) or some refrigerated Spice World squeeze minced ginger, rice wine vinegar, and srirachi for the chili sauce. I don’t like things spicy, so I use just a small amount of srirachi.
  • I usually leave out the water chestnuts because I didn’t usually have them in my pantry, but I’m sure they would help with the crunch factor (which is why I add dice carrots). I really like it with the carrots!  If I do have green onions, I add those at the end with the sesame oil.
  • The original recipe as written calls for adding the sesame oil and then continuing to cook for a minute or two more. I’ve always heard/read that you never add sesame oil over heat, but at the end as more of a flavor enhancer or garnish. So I always take my sauce and meat mixture off the heat and then add in a bit of sesame oil. I don’t usually measure, just eyeball or use the bottle cap to add some to the mixture. I taste and adjust at all stages 🙂
  • Served with Bibb or butter lettuce leaves.
  • For the dipping sauce, I cut way back on the spice!
  • To make the dipping sauce, mix together:  1 tsp sesame oil, 2 T soy, 2 T rice vinegar, 1 T srirachi (I’ve tried 1 teaspoon and it’s still too spicy for me, so I usually use less than 1 teaspoon).  Taste and adjust, but to me, 1 TABLESPOON of srirachi makes it very hot! LOL!

Enjoy!