Continuing with the theme of eating healthy and yummy, these lettuce wraps are up next. I’ve tried some version of them at Big Bowl and P.F. Chang’s, and prefer the P.F. Chang’s version. However, I have no idea how they’re made or how healthy they are, plus I can’t be eating out daily. So, as part of this week’s goal of incorporating mushrooms into every dish (thanks to the Mushrooms book I picked up in Seattle which inspired me to use them in different ways), I made these wraps for dinner. The traditional lettuce wrap recipe likely includes hoisin sauce, but since I didn’t have that, I brought in the sweetness of the hoisin with honey instead. Don’t be afraid to make substitutions…substitutions and omissions are the bread and butter of my cooking.
1 tbsp vegetable oil
1 medium onion, diced
8oz white button mushrooms, stems and tops diced
1 tbsp ginger, minced
Salt, pepper to taste
2 tbsp honey
4 tbsp rice vinegar
4 tbsp soy sauce
1 tsp chili oil
1 tbsp sesame oil
lettuce (butter is probably best, but I used Romaine)
2 green onions, chopped
salted peanuts, roughly chopped
Heat vegetable oil in a wok on high heat.. Add chicken and cook for 5 minutes while breaking up the chunks. Add mushrooms and onions and cook on medium until they soften, about 4 minutes . Stir in the ginger, salt, and pepper. In a separate bowl, whisk together honey, rice vinegar, soy sauce, chili oil, and sesame oil. Pour into chicken mixture and coat well. Cook until chicken is cooked all the way, about 5 more minutes. Place mixture into lettuce cups and garnish with green onions and salted peanuts. These wraps are healthy, but you wouldn’t know it from how flavorful and filling they are.