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Shiitake Stir-Fry Lettuce Wraps
snap peas / roasted peanuts

Active: 35 Total: 35

Lettuce wraps rank high on our list of fun dinners. Fill crisp lettuce leaves with an Asian-inspired shiitake and tofu filling that the whole family will enjoy. Sprinkle spicy chili peppers over the top if you like extra heat!



Shiitake Stir-Fry Lettuce Wraps:
  • Onions - 1 , finely chopped
  • Bell peppers, red - 1/2 , finely chopped
  • Snap peas (also called Sugar snap peas) - 4 oz , trimmed and finely chopped
  • Peanuts, roasted - 1/2 cup , chopped
  • Peppers, Thai chilis (opt) - 1 , thinly sliced
  • Tofu, extra-firm - 3/4 lb (vacuum-packed preferable)
  • Mushrooms, shiitakes - 12 oz , roughly chopped
  • Mint, fresh - 2 Tbsp , chopped
  • Lettuce, romaine - 2 hearts (sub Boston lettuce leaves)
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Limes - 1/2 , juice
Hoisin Stir-Fry Sauce:
  • Ginger, fresh - 2 tsp
  • Garlic - 2 cloves , chopped
  • Water - 3 Tbsp
  • Soy sauce, low-sodium - 2 Tbsp
  • Hoisin sauce - 1/4 cup
  • Vinegar, rice - 1 Tbsp
  • Sriracha (opt) - 2 tsp
  • Cornstarch - 1 tsp


  1. Make sauce - Grate ginger and chop garlic. Whisk together ginger, garlic, water, soy sauce, Hoisin sauce, vinegar, Sriracha (if using) and cornstarch. (Can be done up to 5 days ahead)

  2. Onions / Bell peppers / Snap peas / Peanuts / Thai chili peppers (if using) - Prep as directed. (Can be done up to 3 days ahead)

  3. Tofu - If tofu is packaged in water, press out liquid first. Then roughly chop. (Can be done up 1 day ahead)

  4. Shiitake mushrooms / Mint - Prep as directed.

  5. Romaine - Slice off stems and separate leaves for wraps.

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  1. Heat a saute pan or wok over medium-high heat. Add first part of oil. When oil begins to shimmer add mushrooms. Saute until mushrooms cook down and begin to turn golden brown, ~7 to 8 minutes. Transfer mushrooms to a plate. 

  2. Return wok to medium-high heat and add second part of oil to hot pan, followed by onions, bell peppers and snap peas. Saute until onions begin to soften, ~3 minutes. Add tofu and saute until heated through, ~2 minutes. Carefully pour out any excess liquid from the pan and return to heat. Add mushrooms and sauce and cook until sauce begins to thicken, ~3 minutes. Remove from heat and stir in lime juice and mint. 

  3. Serve lettuce, shiitake / tofu filling, peanuts and Thai chili peppers (if using) in individual bowls so you can assemble at the dinner table. Top each lettuce leaf with a generous spoonful of filling, peanuts and chilis and enjoy!



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