Lettuce Wraps

This is a recipe that I developed based on a memory of a yummy meal at PF Chang’s and an abundance of ground pork in our freezer from a meat CSA. However, this can be made with other types of ground meat, such as chicken, turkey (or tofu, if meat’s not your thing).

  • 1 lb ground pork, chicken, or turkey (or tofu)
  • 5 oz of shiitake mushrooms, chopped (or wine cap, cremini, white button mushroom)
  • 1 cup of peeled and roughly chopped sunchokes (or substitute 2 cans of water chestnuts)
  • 2 cloves garlic, minced
  • 2 bunches of scallions, chopped
  • 1/2 cup cilantro, leaves and tender stems, finely chopped
  • 1/2 cup of hoisin sauce
  • 1/2 cup low sodium soy sauce
  • 1 Tbls canola oil
  • 2 cups cooked white rice, warmed (add a dash of rice vinegar to keep it from sticking)
  • One head of bibb lettuce, washed and leaves separated

Heat a large skillet or wok over medium high heat and add oil. Once the oil shimmers, add the ground meat, breaking it up and allowing the meat to brown slightly. Add the garlic, mushrooms, and sunchokes and sauté together for 3 minutes. Add the soy sauce and hoisin sauce. Cook for 5-7 minutes, stirring as needed to keep the mix from sticking, until the mushrooms are tender. Add the scallions and cilantro and give everything a quick mix together. Take it off the heat. To serve: Take a lettuce leaf and place a spoonful of cooked rice, then a spoonful of meat sauce on top. Pinch the sides of the lettuce leaf together and eat like a taco (it will be messy, but have fun!).