You know those great lettuce wraps they have at P. F. Chang’s? The ones that are a bit on the pricey side, but REALLY good? Well, these are close.
I personally like mine a bit better because of the fact you can do it with either beef or chicken and because it takes less time to make than to drive to P. F. Chang’s (I do have one in the neighborhood, but in Texas neighborhoods are more like a small region elsewhere) and, of course, they cost a bunch less.
Killer Lettuce Wraps
An asian fusion kind of lettuce wrap that is good for a meal or an appetizer
- 1 tablespoon olive oil
- 1 pound chopped chicken or beef
- 2 cloves garlic minced
- 1 cup onion diced
- 1 tablespoon freshly grated ginger or ginger paste
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon Sriracha optional
- 1/2 small can whole water chestnuts drained and diced
- 2 green onions thinly sliced
- Kosher salt and freshly ground black pepper to taste
- 1 head butter or iceberg lettuce separate into leaves
Prep the lettuce by getting separate leaves for wrapping. I'll get you instructions in the future. Right now you're on your own. Sorry.
Chop a pound of chicken or beef. Or use ground. See note.
Heat the oil in a skillet on medium. Add the meat. Stir until lightly cooked (white for chicken, brown for beef)
Add the garlic, onions and ginger paste. Cook, stirring occasionally until the onions are mostly clear.
Add the hoisin, soy sauce, rice wine vinegar and sriracha. Simmer and stir until the extra water in the sauce is evaporated. It should just look like little pieces of meat and onion held together by something yummy
Check the taste. Salt and pepper if needed, although I don't usually need it.
Add the green onions and water chestnuts and stir through. Put in a serving bowl and sprinkle with a little finish of sesame oil. Mmmmm. Smells good.
Put out the meat and the lettuce and the bowl of chopped peanuts. Let everyone make their own wraps. Let the lovely mess begin.
I prefer chopped beef or chicken for this recipe. Yes, you can use ground meat, but if you buy the chicken that way, it tends to be pretty yucky and I prefer the texture of chopped beef to ground.
I use the food processor and pulse it until it is a fine chop, not as smooth as ground. It gives the dish a nice texture.
There are several of these on the interwebs. I started from Damn Delicious who modified the recipe at Eat Drink Love and that is as far back as I am going.