Shiitake Stir-Fry Lettuce Wraps
snap peas / roasted peanuts
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!
Tags
Ingredients
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
Nutrition Facts
Amount Per Serving
Calories
404
Just a moment...
% Daily Value
Total Fat
22g
34%
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Saturated Fat
3g
15%
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Trans Fat
0g
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Cholesterol
< 1mg
0%
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Sodium
632mg
26%
Just a moment...
Total Carbohydrate
38g
13%
Just a moment...
Dietary Fiber
14g
54%
Just a moment...
Sugars
15g
Just a moment...
Protein
21g
Just a moment...
Prep
- 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)
- Onions / Bell peppers / Snap peas / Peanuts / Thai chili peppers (if using) - Prep as directed. (Can be done up to 3 days ahead)
- Tofu - If tofu is packaged in water, press out liquid first. Then roughly chop. (Can be done up 1 day ahead)
- Shiitake mushrooms / Mint - Prep as directed.
- Romaine - Slice off stems and separate leaves for wraps.
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Make
- 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.
- 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.
- 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!
Nutrition Facts
Amount Per Serving
Calories
404
Just a moment...
% Daily Value
Total Fat
22g
34%
Just a moment...
Saturated Fat
3g
15%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
< 1mg
0%
Just a moment...
Sodium
632mg
26%
Just a moment...
Total Carbohydrate
38g
13%
Just a moment...
Dietary Fiber
14g
54%
Just a moment...
Sugars
15g
Just a moment...
Protein
21g
Just a moment...
Reviews
Ratings
Most Helpful
This was good, but needed a dipping sauce. Not as tasty as the NY Times Turkey Lettuce wrap
1 Helpful92 reviews
These are the best lettuce wraps I’ve ever had! So easy to make and even my 3 and 4yr olds ate!
0 HelpfulTasty, but so messy in a lettuce cup! We ended up submitting to the extra calories and using tortillas after the first few bites.
0 HelpfulThis was good, but needed a dipping sauce. Not as tasty as the NY Times Turkey Lettuce wrap
1 HelpfulThis is good -- very similar to a recipe I make from Damn Delicious. But this one has a bit more veggies and herbs.
0 Helpful