The two times i’ve been to pf changs i really wasnt a fan. so when i read the reviews of this recipe and they mentioned it reminded them of pf chang’s lettuce wraps i was skeptical! These turned out really good though! i used ground chicken so i doubled most of the sauce ingredients. I added a Tablespoon of the chili sauce and that made them really spicy!! if you don’t like your food super spicy add less! I also whipped up the dipping sauce i found reading the reviews. i served these with tj’s chicken cilantro wontons.
- 16 Boston Bibb or butter lettuce leaves (i used iceberg)
- 1 pound lean ground beef (i used chicken)
- 1 tablespoon cooking oil
- 1 large onion, chopped
- 2 cloves fresh garlic, minced (i used 3 cloves)
- 1 tablespoon soy sauce (i doubled)
- 1/4 cup hoisin sauce (i doubled)
- 2 teaspoons minced pickled ginger (i used 4tsp grated fresh ginger)
- 1 tablespoon rice wine vinegar (i doubled)
- Asian chile pepper sauce (optional) (i used 1T)
- 1 (8 ounce) can water chestnuts, drained and finely chopped (left this out)
- 1 bunch green onions, chopped
- 2 teaspoons Asian (dark) sesame oil (i used 3tsp)
- Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
- In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.
- Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!
1tsp sesame oil, 2T soy, 2T rice vinegar, 1T chile paste, sugar and green onion slices