When it’s warm and sunny outside, all I want to do is go out and play the whole day. Which means I want to do as little cooking as possible. I also want to save money by eating at home. The solution? Asian lettuce wraps. They make a satisfying, yet light lunch/dinner. This inspiration came from several SF Bay Area restaurants serving this dish in various ways. I’m not a big fan of the Cheesecake Factory, but their version was probably the best one I’ve tried. My recipe does not contain a dipping sauce since I felt there were already a lot of flavors in the dish that the sauce would overpower. I’ve also added just a few of my favorite vegetables to this recipe. Feel free to substitute any other varieties of vegetables you would prefer. For instance, bean sprouts, red bell pepper, and mustard greens (instead of leaf lettuce) would be a nice variation of this recipe. The key is to just have fun with it by experimenting.
1 tbsp vegetable oil
3 large leaf lettuces
Handful of carrot sticks
1 medium zucchini (cut into same size sticks as carrots)
1/2 medium yellow onion (1/4 inch thick slices)
1 1/2 cups of sliced shitake mushrooms
2 tbsp Soy Sauce
1 1/2 tsp Hoisin Sauce
1/2 lean ground pork
Cook ground pork until dark brown over high heat. Add 1 tbsp soy sauce and cook for another minute. Place cooked ground pork to the side into a dish. Using same skillet (on high heat), add vegetable oil and sliced onion. Cook until it starts to turn brown. Add zucchini, mushrooms, and carrots until tender. Add remaining soy sauce at the last minute and cook only for another minute. Important to add soy sauce at the last minute. The sodium will draw out excess moisture from vegetables and would make the stir-fry watery. Add freshly ground black pepper.
How to assemble the wrap:
Smear 1/2 tsp of hoisin sauce onto one large lettuce leaf. Add 1 tsbp of ground pork. Then top off with one large spoonful of cooked vegetables. Roll lettuce leaf over to create a wrap. Repeat with remaining lettuce leaves.