Lettuce Wraps Recipe
(4) sauteed chicken or tofu, diced mushrooms, water chestnuts, scallions, chilled lettuce cups
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Ingredients
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Filling
To Serve
Method
Filling
Prep protein
If using chicken: pat dry and finely dice into 1/4-inch pieces. If using tofu: press 15–30 minutes to remove excess water, then dice into 1/4-inch pieces. Season lightly with a pinch of salt and pepper.
Mix sauce
In a small bowl whisk together soy sauce, oyster (or mushroom) sauce, rice vinegar, sesame oil, chicken/vegetable stock, sugar, and cornstarch until smooth. Set aside.
Cook aromatics
Heat a large skillet or wok over medium-high heat. Add vegetable oil and swirl to coat. Add the white portions of the sliced scallions, minced garlic, and grated ginger. Sauté 30–45 seconds until fragrant, taking care not to burn the garlic.
Brown protein
Add the diced chicken (or tofu) to the skillet. Spread into a single layer and let cook undisturbed 1–2 minutes to get some color, then stir and continue cooking 3–4 minutes until chicken is cooked through (no pink) or tofu is lightly browned on edges.
Finish with sauce
Give the prepared sauce a quick stir (cornstarch may settle) and pour into the skillet. Stir constantly 1–2 minutes as the sauce thickens and coats the mixture. If the pan gets too dry, add up to 1–2 tablespoons water or stock. Taste and adjust seasoning with cracked black pepper; add a pinch of salt only if needed.
Fold in scallions
Stir in the green portions of the sliced scallions and remove skillet from heat. Let filling cool 5 minutes — it should be warm but not steaming hot when placed into chilled lettuce cups.
To Serve
Prepare lettuce cups by separating whole leaves, trimming thick stems so leaves lie flat, and arranging on a platter chilled if possible.
Spoon about 2 to 3 tablespoons of the filling into the center of each lettuce leaf (adjust to size of leaf).
Garnish with cilantro leaves, a drizzle of hoisin sauce if using, a pinch of toasted sesame seeds, and sliced red chili or a sprinkle of chili flakes for heat. Serve immediately while filling is warm and lettuce is crisp.
Leftovers: store filling in an airtight container in the refrigerator up to 3 days. Reheat gently in a skillet with a splash of water before assembling.