Best Lettuce Wraps As Good As Pf Changs Recipes
LETTUCE WRAPS
Steps:
- In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
- Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again. Heat the 2 teaspoons canola oil in a large nonstick skillet over medium-high. Once the oil is hot, crumble in the tofu, breaking it into very small pieces as it cooks. Continue cooking for 5 minutes, then add the diced mushrooms. Continue cooking until any remaining tofu liquid cooks off and the tofu starts to turn golden, about 3 minutes more. Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more.
- Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds.
- Spoon the tofu mixture into individual lettuce leaves. Top with remaining green onions, grated carrots, and additional red pepper flakes as desired. Enjoy immediately.
Nutrition Facts : ServingSize 1 (of 4), Calories 169 kcal, Carbohydrate 21 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Fiber 4 g, Protein 11 g, Sugar 8 g, UnsaturatedFat 4 g
PF CHANG'S LETTUCE WRAPS RECIPE
These PF Chang's Lettuce Wraps are a copycat recipe of their popular dish. Ground chicken is wrapped in cooling lettuce cups and topped with a special customizable dipping sauce.
Provided by Platings and Pairings
Categories Entree
Time 30m
Number Of Ingredients 18
Steps:
- Prepare the marinade by mixing all of the ingredients together in a small bowl.
- Mix the ground chicken meat, chopped mushrooms and water chestnuts with all the Marinade ingredients. Set aside for 15 minutes.
- Prepare the rice sticks by pouring 2 inches of vegetable oil into a wok and heating it on high to around 375 degrees. Add the rice sticks. They will instantly puff up and float to the top. Remove with a slotted spoon and let drain on paper towels.
- Heat the cooking oil in a wok or saute pan over high heat. Saute the garlic until light brown and then immediately add the chicken. Stir-fry the ground chicken, breaking it up with a spoon until cooked through. Set aside.
- Serve the chicken with a side of lettuce cups.
Nutrition Facts : Calories 259 kcal, Carbohydrate 16 g, Protein 14 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 40 mg, Sodium 1751 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving
LETTUCE WRAPS AS GOOD AS PF CHANG'S
These are a bit of work, but make for a nice, light and healthy dinner. They're drippy and messy, but that makes them even better, in my opinion. :-) I choose to "cut" my lean ground beef with TVP (textured vegetable protein) to cut down on fat and save cash, but 1 full pound of ground beef would work just fine. The sauce is similar to the stuff they whip up tableside at PF Chang's. I like to serve these as a main dish alongside homemade hot and sour soup (I'll post that recipe one of these days) and egg rolls.
Provided by Robyns Cookin
Categories Asian
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 18
Steps:
- Rinse lettuce leaves and pat dry; set aside.
- Combine sauce ingredients. Add a bit of sugar if desired. Set aside.
- Combine raw ground beef with re-hydrated TVP by hand, mixing well.
- In a medium skillet over medium-high heat, saute the meat mixture with onion and garlic.
- When cooked, add the soy sauce, hoisin sauce, ginger, vinegar, and chile paste.
- Stir in the water chestnuts, green onions, and sesame oil. Cook just until the green onions begin to wilt (about 2 minutes).
- Transfer to a serving dish and let each person fill their lettuce leaves and top with sauce.
Nutrition Facts : Calories 237.4, Fat 9.7, SaturatedFat 2.9, Cholesterol 37.3, Sodium 757.7, Carbohydrate 24, Fiber 3, Sugar 8.5, Protein 14.1
P.F.CHANGS LETTUCE WRAPS
Make and share this P.f.changs Lettuce Wraps recipe from Food.com.
Provided by debbies dishes
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- Make the special sauce by dissolving the sugar in water in a small bowl.
- Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
- Mix well and refrigerate this sauce until you're ready to serve.
- Combine the hot water with the hot mustard and set this aside as well.
- Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
- Bring oil to high heat in a wok or large frying pan.
- Saute chicken breasts for 4 to 5 minutes per side or done.
- Remove chicken from the pan and cool.
- Keep oil in the pan, keep hot.
- As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
- Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
- When chicken is cool, mince it as the mushrooms and water chestnuts are.
- With the pan still on high heat, add another Tbsp of vegetable oil.
- Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
- Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
- Top with"Special Sauce".
Nutrition Facts : Calories 580.3, Fat 22.6, SaturatedFat 3.1, Cholesterol 68.4, Sodium 2357.6, Carbohydrate 63.5, Fiber 3.1, Sugar 47, Protein 33.6
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