Total Time
47mins
Prep 15 mins
Cook 32 mins

This is the exact recipe that the local Pan-Asian restaurant serves. The chef is a friend of my DH. I can't go there without ordering these.

Ingredients Nutrition

Directions

  1. In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Cook for 20 minutes, or until water is absorbed. Set aside and keep warm.
  2. Heat vegetable oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5-7 minutes, or until lightly brown. Add the tofu, carrot, hoisin and soy sauce stirring frequently until heated through. Remove from heat and stir in the sesame oil and chili sauce.
  3. To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture and drizzle with additional soy sauce, hoisin, or chili sauce, if desired. Wrap the lettuce leaf to enclose the filling and enjoy.
  4. Note:.
  5. In place of tofu, diced chicken or shrimp may be used.

Reviews

(1)
Most Helpful

Fabulous recipe and just the right flavors. We practically inhale these lettuce wraps!

TKSellman October 20, 2008

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