Lettuce Wraps Chang’s Style

One of my favorite dishes to make is lettuce wraps. I first fell in love with them when I went to P.F. Chang’s. Who doesn’t love them! Ask anyone who’s had them. Salty, savory, just perfect!

I remember eating lettuce wraps every other day, just about, for a couple of months because I enjoyed them that much! When I started cooking for myself, this was one of the very first dishes I would make. They are fun, easy, and fast to make! Everyone I know enjoys them. I made them with minced chicken, however, you can substitute any choice of meat or tofu, for those vegetarian. I would recommend changing the rice vinegar to a sherry wine or red wine vinegar when making the wraps with red meat!

Lettuce Wraps Chang's Style

Lettuce Wraps Chang’s Style

Servings: 4 servings

Total Time: 1 hour 5 minutes

Ingredients:

Sauce Mixture:

3 Tbsp. Sugar (pure cane sugar, if not then brown sugar)

1/4 cup Water (warm)

1/4 cup Broth (chicken or vegetable)

4 Tbsp. Dark Soy Sauce (mushroom based)(add more if needed)

4 1/2 Tbsp. Rice Wine Vinegar

1 Tbsp. Hoisin Sauce

1 tsp. Sesame Oil

3 Garlic cloves (mashed, minced)

Saute Stir-Fry:

1 1/2 lb. Tofu (minced) or Ground Chicken or Turkey

Pinch Salt and pepper

1/2 inch Ginger (minced)

3 Garlic cloves (minced)

1 Onion (medium, diced small)

1 Shallot (medium, minced)

1 can Water Chestnuts (drained, diced small)

1 batch Mushrooms (diced)

2 Tbsp. Sesame Oil

Ending Condiments:

1 Tbsp. Chili Paste (like Sambal Oelek)

1 Tbsp. Dijon Mustard

2 Tbps. Sauce Mixture

2 strands Scallions (diced or minced)

10 Lettuce Leaves (large)

(may add peanuts if no one in your party are allergic)

Directions:

In a large microwavable bowl, mix together the sugar, water, and broth with a whisk then heat in the microwave for 3 minutes. Whisk again and heat until the sugar has dissolved. Once the sugar is dissolved, whisk in the remaining ingredients for the sauce mixture.

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In a small serving bowl, set aside 2 tablespoons of the sauce mixture for later use.

In a sauce pan or skillet, heat the sesame oil on medium-high. Saute the meat at this time only if making non-veg wraps. (If you are making vegetarian wraps, start with the onions.)

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Once the meat is sauteed and loses its pinkness /redness, add the minced ginger, garlic, shallot, and diced onion. Cook for about 3 minutes, then add the mushrooms and cook for another 5 minutes.

Add the sauce mixture, remembering to keep aside 2 tablespoons for later. Cook for a minute or two, then remove from the heat. While in the pan, add the water chestnuts and fold into the mix well.

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Remove from pan into a serving dish and top with the scallions, or serve from pan itself.

For the ending condiments, in small serving bowls, place the mustard, 2 tablespoons of the sauce mixture, and the chili paste.

In the lettuce wrap, place you stir-fry mix, top it with whatever condiment you’d like, and enjoy!

Lettuce Wraps

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Lettuce Wraps Chang’s Style
Recipe Type: Meat
Author: Shruti’s Di Di
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • Sauce Mixture:
  • 3 Tbsp. Sugar (pure cane sugar, if not then brown sugar)
  • 1/4 cup Water (warm)
  • 1/4 cup Broth (chicken or vegetable)
  • 4 Tbsp. Dark Soy Sauce (mushroom based)(add more if needed)
  • 4 1/2 Tbsp. Rice Wine Vinegar
  • 1 Tbsp. Hoisin Sauce
  • 1 tsp. Sesame Oil
  • 3 Garlic cloves (mashed, minced)
  • Saute Stir-Fry:
  • 1 1/2 lb. Tofu (minced) or Ground Chicken or Turkey
  • Pinch Salt and pepper
  • 1/2 inch Ginger (minced)
  • 3 Garlic cloves (minced)
  • 1 Onion (medium, diced small)
  • 1 Shallot (medium, minced)
  • 1 can Water Chestnuts (drained, diced small)
  • 1 batch Mushrooms (diced)
  • 2 Tbsp. Sesame Oil
  • Ending Condiments:
  • 1 Tbsp. Chili Paste (like Sambal Oelek)
  • 1 Tbsp. Dijon Mustard
  • 2 Tbps. Sauce Mixture
  • 2 strands Scallions (diced or minced)
  • 10 Lettuce Leaves (large)
  • (may add peanuts if no one in your party are allergic)
Instructions
  1. In a large microwavable bowl, mix together the sugar, water, and broth with a whisk then heat in the microwave for 3 minutes. Whisk again and heat until the sugar has dissolved. Once the sugar is dissolved, whisk in the remaining ingredients for the sauce mixture.
  2. In a small serving bowl, set aside 2 tablespoons of the sauce mixture for later use.
  3. In a sauce pan or skillet, heat the sesame oil on medium-high. Saute the meat at this time only if making non-veg wraps. (If you are making vegetarian wraps, start with the onions.)
  4. Once the meat is sauteed and loses its pinkness /redness, add the minced ginger, garlic, shallot, and diced onion. Cook for about 3 minutes, then add the mushrooms and cook for another 5 minutes.
  5. Add the sauce mixture, remembering to keep aside 2 tablespoons for later. Cook for a minute or two, then remove from the heat. While in the pan, add the water chestnuts and fold into the mix well.
  6. Remove from pan into a serving dish and top with the scallions, or serve from pan itself.
  7. For the ending condiments, in small serving bowls, place the mustard, 2 tablespoons of the sauce mixture, and the chili paste.
  8. In the lettuce wrap, place you stir-fry mix, top it with whatever condiment you’d like, and enjoy!