The occasions I like to eat iceberg lettuce are 1) an Iceberg Wedge drenched with blue cheese dressing, and 2) Asian-inspired lettuce wraps. That is all. Iceberg is the perfect lettuce to cradle this sweet and tart vegetable mixture. Refreshing and crispy, it balances the spiciness of the sauce. I had a hankering for these recently so I made a big batch. I love meals that are self-serve, do-it-yourself, build-your-own kind of meals. I plunked the filling, the lettuce leaves and extra garnishes (a must) on the table, along with a big stack of napkins. We rolled up our sleeves and dug in with sauce dripping down our hands. These tangy wraps are fun but messy buggers to eat. -bvox
Spicy Hoisin Lettuce Wraps
- 2 tsp. vegetable oil
- 1 medium red onion, sliced thinly
- 1 orange and red pepper, sliced thinly
- Shiitake mushrooms, sliced thinly
- 1 Tbs. minced fresh ginger
- 2 cloves garlic, minced
- 1 package of Veggie Chicken Tenders (fake chicken)
- 4 Tbs. soy sauce
- 1/4 cup hoisin sauce
- 2 tsp. sriracha
- 16 iceberg lettuce leaves
Garnish with chopped green onions, fresh cilantro, lime wedges, chow mein noodles and roasted chinese peanuts
To make the filling, heat oil in large skillet over medium heat. Add onion and cook 5 minutes. Then add ginger, garlic, and sliced vegetables and cook for another 5 minutes. Add veggie chicken tenders; cook 4 minutes or until heated through. Stir in soy sauce, hoisin sauce and chile sauce. Transfer to serving bowl.
Place lettuce leaves on platter, and set out garnishes in small serving bowls. Spoon the mixture on the lettuce leaves and top with your choice of garnishes. Roll, eat and repeat.