Tuesday, August 21, 2007

Lettuce Wraps

½ head crisp iceberg lettuce
8 oz. sliced bamboo shoots
8 oz. water chestnuts
3 tbsp. soy sauce
¼ cup Hoisin sauce
4 tsp. hot sauce (optional)
2 tbsp. peanut butter
4 tsp. sugar
2 tbsp. minced garlic
1 large onion, minced
4 tsp. fresh ginger, minced
1 block of tofu, frozen and then completely thawed
1 tsp. salt
1 tsp. sesame oil
1 green scallion, chopped

Remove about 8 of the largest lettuce leaves by cutting with scissors to form a cup and set aside. Mince bamboo shoots and water chestnuts. Mix bamboo shoots and water chestnuts with Hoisin sauce, soy sauce, hot sauce, peanut butter and sugar. Spray a skillet with cooking spray and sauté garlic for 2 minutes, add onion and sauté until onion is translucent and starts to brown. Squeeze all the water out of the tofu until it looks like a dry sponge. Then mash with a fork (or your hands) until it resembles ground meat. Add tofu, ginger, and salt to the onions. Add sauce mixture and stir-fry to combine for 2-3 minutes. Add sesame oil just before removing from heat and stir to combine. Divide mixture into 4 lettuce cups and top with green onions. Top with toppings and sauces as desired.

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