-
-
My review
Quick Asian Lettuce Wraps
5
SMACPRODUCTIONS
"After many attempts and searching for recipes, I have ended up with this one. Easy to do and great as a summer meal outside. Try different versions by alternating optional ingredients, such as peanuts, peppers, shrimp, steamed rice noodles, diced teriyaki chicken, scrambled egg, or bean sprouts. The possibilities are endless!"
Added to shopping list.
Go to shopping list.
Ingredients
47 m servings 836Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.
- Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste.
- To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.
You might also like
Footnotes
- Optional additional stir fry ingredients
- These may be used in place of or in addition to the tofu: chopped peanuts, peppers, shrimp, rice noodles, diced chicken, scrambled egg or bean sprouts.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 233317 Ratings
-
-
-
-
-
Most helpful positive review
6/29/2003
I made this last night for dinner. It was terrific. I substituted cabbage and water chestnuts for the tofu, used more garlic than called for and left out the vegetable oil completely. It was ver...
Most helpful critical review
7/15/2003
Sorry, but I have to tell you...this just didn't work for me at all. I made the filling exactly as described and it was very tasty. But when I tried to wrap the filling, the lettuce kept break...
Most helpful
Most positive
Least positive
Newest
6/29/2003
I made this last night for dinner. It was terrific. I substituted cabbage and water chestnuts for the tofu, used more garlic than called for and left out the vegetable oil completely. It was ver...
12/1/2005
This is one of my all-time favourite recipes.. you can easily make it low-carb with switching to low-carb hoisin sauce, and swapping out the carrots. All my friends wanted the recipe.
3/5/2012
I made these with ground turkey and didn't use tofu (didn't have it on hand). I also served with a sauce suggested in the reviews of another recipe (1 tsp sesame oil, 2 tbsp soy sauce, 2 tbsp r...
5/19/2005
Very good. It did need additional hoisin, chile paste, soy sauce, & sesame oil. We mixed the rice into the pork mixture which made filling the lettuce leaves a bit easier; however, they are st...
7/15/2003
Sorry, but I have to tell you...this just didn't work for me at all. I made the filling exactly as described and it was very tasty. But when I tried to wrap the filling, the lettuce kept break...
6/22/2006
My husband and I Loved this! We love to eat the wraps at the Yardhouse- and this seemed close to that recipe! I doubled the sauce per someone elses review and added 1 cup crushed peanuts! Awesom...
2/2/2006
I had been looking for a great lettuce wrap recipe ever since I had them at a famous asian restaurant. These are it!! I made them with local shrimp and they were just divine. I need more prac...
9/1/2004
This Recipe is great! I have had somehting similar at a restaurant and we loved them! I skipped the meat & used a good amount of tofu.