We’re willing to bet that every time you head to the closest P.F. Chang’s, you order up a plate of lettuce wraps and dig in. But have you ever considered making them at home? With this recipe for Asian style lettuce wraps, you’ll be cooking these all the time!
For this recipe, we cooked on the Bertazzoni Italian Range, over the dual-ring power burner. Heat is important for these lettuce wraps, since you’ll want to fry the pork quickly and evenly. The dual-ring burner let us achieve that even with a heavy wok, as we were able to control the heat of both rings individually.
So, what are you waiting for? These lettuce wraps are calling your name, and you won’t believe how easy they are to put together!
• 2 tablespoons sesame oil
• 1 pound ground pork
• 2 cloves garlic, minced
• 1 yellow onion, diced
• 1 teaspoon red pepper flakes
• 1/4 cup hoisin sauce
• 1 tablespoon smooth peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 1 (8-ounce) can whole water chestnuts, drained and diced
• 2 green onions, thinly sliced
• 1 tablespoon Sriracha and or 1 spicy red pepper of choice, optional
• Kosher salt and freshly ground black pepper, to taste
• 1 head butter lettuce
1. Preheat wok or sauté pan with sesame oil over high heat.
2. Add garlic and ground pork with red pepper flakes and salt and pepper to taste. There should be an audible sizzle; if not, the pan is not hot enough. Brown for 3-5 min, breaking up any lumps. Drain excess fat.
3. Turn the pan down to medium-low heat. Add hoisin sauce, soy sauce, peanut butter, rice wine vinegar and fresh ginger. Simmer until sauce is creamy, thick, and coating the pork. Add water chestnuts and a dash of sriracha or hot sauce of choice.
4. Finish with finely chopped green onions and serve over butter lettuce.