I like coming up with other foods to use in the place of bread or wraps. Using toasted nori sheets as a wrap is one of my favourites. In this case, though, I’m using big lettuce leaves to encase this yummy asian filling.
This is a great meal because you can use all your favourite veggies and your favourite protein, or use up all of those odds-n-ends you have sitting in your fridge. I decided to use prawns as my protein, but you could easily use chicken, beef, tofu, etc.
I made one large pan full of filling, but add in the vegetables and just eyeball how much you want to make.
Hoisin Lettuce Wraps
- olive oil
- 2 cloves garlic, minced
- 1/2 onion, diced
- button mushrooms, chopped
- red and yellow bell peppers, diced
- celery, diced
- 1 can baby corn, drained and chopped
- 1 can water chestnuts, drained and chopped
- 1 tbsp fresh ginger, minced
- 3 green onions, chopped
- prawns (I used frozen, pre-cooked prawns, so that all I had to do was thaw, remove the tails, and chop. I used about 15 prawns in total.)
- red chili flakes
- tamari (maybe a tbsp for a big pan)
- rice wine vinegar (1/2 tbsp maybe)
- hoisin (a couple tbsp)
- sesame oil (a tsp maybe)
- 1 head iceberg lettuce, leaves seperated
Heat the oil in a skillet, add the onions and cooking, stirring, until translucent. Add the garlic, and cook until fragrant. Add the mushrooms and cook a minute or two more. Add the celery, bell peppers, ginger, and baby corn. Cook for a couple minutes, and then add the water chestnuts and green onions and chili flakes. Add the prawns, just to heat through. Add a splash of tamari, hoisin, sesame oil, and rice wine vinegar. Just taste, and experiment!! Sprinkle with sesame seeds.