Omnivore Hoisin Lettuce Wraps

Image uploaded from iOS (2).jpg

The Story

This recipe came about pretty simply. Anything Asian-inspired gets my taste buds excited. So when I saw that pork was on sale the same week as carrots and celery, I had to jump on the chance to make a recipe with all three. I've always been a huge fan of P.F. Chang's lettuce wraps, and I always knew I wanted to learn how to make them. It turns out: They're really effing easy to recreate. 

One of my favorite aspects of making these lettuce wraps is the simplicity of them in contrast with the deep flavor the Hoisin sauce gives. It's an ingredient I've started to use more in my cooking — whether it be to amp-up some vegetables, over brown rice, or with a piece of meat. And this is a great place for you to start falling in love with Hoisin.

I've separated the recipes here from vegan and meat-eating, simply because the directions are a tad too different for me to combine them like my other omnivore recipes. However, if you're looking for a challenge and want to start eating less meat, the TVP option is definitely something I recommend. I make it frequently for my meat-eating friends and they really like it. As always, understand it's not a processed meat substitute and just something to help eating less meat be a little bit easier. Now, let's get to lettucin'. 

Omnivore Hoisin Lettuce Wraps

  • 3/4 cup TVP + 3/4 cup vegetable stock or 1 lb ground pork or 1 lb ground chicken
  • 1 package bibb or romaine lettuce
  • 1/4 cup carrots, finely chopped
  • 1/4 cup celery, finely chopped
  • 1/4 cup peanuts or cashews, finely chopped
  • 2 tbsp low-sodium soy sauce
  • 3 tbsp Hoisin sauce 
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper

MEAT VERSION

  1. Cook the ground meat in a large skilley until fully cooked. Drain.
  2. In a food processor, chop carrots, celery and peanuts until fine. 
  3. Once meat is drained, add back into the skillet with soy sauce, Hoisin sauce, garlic powder, onion powder, salt and pepper. Stir until completely combined. 
  4. Take spoonful of meat, then top with vegetables and peanuts. 
  5. For extra spice, top with Sriracha sauce. 

VEGAN Version

  1. Bring vegetable stock to a boil. Pour over TVP and let sit for 10-15 minutes, stirring occasionally. 
  2. In a food processor, chop carrots, celery and peanuts until fine. 
  3. Add TVP to a skillet and add in soy sauce, Hoisin sauce, garlic powder, onion powder, salt and pepper. Stir until completely combined. 
  4. Take spoonful of TVP, then top with vegetables and nuts. 
  5. For extra spice, top with Sriracha sauce.