Chicken, Pork, or Tofu Lettuce Wraps: The Bomb!

Consider the versatile wrap—with lettuce, rice, and protein—gathered by hand. It’s playing with your food and getting it right.

I don’t eat out much of late, but in my day, going to P. F. Chang’s for their lettuce wraps was reverential. I finally adapted a recipe and tested it twice on family and friends. You must do this!

I also include my own version with a Thai marinade that is restaurant quality

SERVES 4

P. F. CHANG STYLE

INGREDIENTS:

SAUCE:

• rice vinegar- 3 TBS
• soy sauce- 1 TBS
• oyster sauce- 3 TBS
• ginger- 1/2 tsp, ground
• salt- 1/2 tsp
• garlic powder- 1/4 tsp
• toasted sesame oil- 1 tsp
• cornstarch- 1 tsp
• spicy paste- 1 tsp, any type—like hot chili paste, sambal oelek, harissa, or hot sauce

PROTEIN:

For protein, use ground turkey, pork, or grind extra firm tofu that has been frozen and thawed, then press to expel water

• vegetable oil- 2 TBS, divided
• mushrooms- 4 oz [2 cups], finely chopped
• chicken- 1 LB, ground, [or turkey, pork, tofu]

ADD-INS:

• water chestnuts- 1/2 cup, fine dice, [or I love jicama]
• scallions- 1/2 cup, thinly sliced, white and green parts divided
• butter lettuce – 2 small heads, [or bibb, or any sturdy salad type]

INSTRUCTIONS:

1. Whisk together sauce ingredients
2. Sauté mushrooms in a large skillet in half the oil until dry and beginning to brown—7-9 minutes, then remove
3. Add remaining tablespoon oil and the chicken, breaking it into small pieces while sautéing—6 to 8 minutes
4. Add the water chestnuts [or jicama] and the white parts of reserved scallions. Cook a couple minutes
5. Add the mushrooms back in then pour in sauce and  cook another minute or so. Keep warm
6. Carefully remove lettuce leaves from the stem to keep their cup shape. Rinse briefly in water and towel damp dry
7. Add green scallion tops to garnish and scoop 1/4 cup of chicken into each lettuce leaf

VEGETARIAN VERSION:

Substitute frozen and thawed tofu for the chicken. Once thawed, chopped finely or grind, then add in at Step 3.

MEAT-BELIEVE VERSION: Review the meat-believe mushroom link to produce a flavorful protein variation. Then substitute one pound of any meat-believe ground mushrooms for the chicken, and substitute minced tofu for the mushrooms.

B. Hettig

 

THAI PORK & RICE LETTUCE WRAPS

SERVES 4-5

I have a trusted Thai marinade that adds drama and a flavor bomb for this version. This is a more traditional wrap that includes sticky rice. In Thailand, the family gathers around platters of lettuce, sticky rice, and protein, along with a little sauce. Everyone is engaged in making their own wraps while chatting it up. I hope I can lure you into one exciting dinner gathering.

INGREDIENTS: Find sticky rice at Asian markets. Or use short grain rice and cook to produce a sticky quality [long grain rice is not the best option here]

• lettuce – bibb, or butter crunch
• rice – cooked, 2 cups
• pork tenderloin – 1, 1 inch thick rounds
• Marinade
  • cilantro stems – 3 TBS, or roots, finely minced
  • salt – 1/4 tsp
  • peppercorns – 2 tsp, ground
  • garlic – 6 cloves, finely chopped
  • Thai fish sauce 7 tsp
• To make the marinade: Place all the ingredients in a high speed blend and puree
• HOT & SWEET DIPPING SAUCE – This flavor is straight from Southeast Asia: a classic four taste sauce: hot, sour, salty, and sweet.
  • rice vinegar – 1/2 cup
  • sugar – 1/2 cup
  • garlic – 2 cloves
  • salt – 1/4 tsp
  • red pepper flakes – 2-3 tsp, [also known as gochugaru, or Italian red pepper flakes]
• To make the dipping sauce:
• Bring vinegar and sugar to a bare simmer to dissolve sugar. Using a mortar and pestle grind the garlic with the salt to form a paste, then add in the chili flakes and break down into a coarse paste. Combine with the vinegar mixture. Store at room temperature.

 INSTRUCTIONS: Dr