I finally came up with this recipe after making a lot of efforts and looking through recipes. Simple to make and excellent for a summer outdoor lunch. Alternate alternative components such peanuts, peppers, shrimp, steamed rice noodles, chopped teriyaki chicken, scrambled egg, or bean sprouts to create different variations. There are countless options!
| Prep Time: | 15 mins |
| Cook Time: | 32 mins |
| Total Time: | 47 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 cups water
- 2 cups uncooked white rice
- 1 tablespoon vegetable oil
- 1 pound ground pork
- 1 bunch green onions, thinly sliced
- ½ teaspoon minced garlic
- 1 (14 ounce) package firm tofu, drained and cubed
- 2 carrots, shredded
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- ¼ teaspoon hot chile paste
- 1 head iceberg lettuce leaves, separated
Instructions
- In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.
- Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste.
- To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.
- These may be used in place of or in addition to the tofu: chopped peanuts, peppers, shrimp, rice noodles, diced chicken, scrambled egg or bean sprouts.
- Please note the addition of chopped nuts when using the magazine version of this recipe.
Nutrition Facts
| Calories | 836 kcal |
| Carbohydrate | 96 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 8 g |
| Protein | 46 g |
| Saturated Fat | 8 g |
| Sodium | 774 mg |
| Sugars | 9 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
I loved this, was easy and versatile. I use less of the soy and hoisin sauce to lower sodium because of my diet restriction on sodium. I also added chopped peanuts and cilantro as toppings. Thank you!
It was simple and tasted amazing. I added water chestnuts vs. tofu. Did not add carrots. I added shiitake mushrooms to my mix as well. Butter lettuce worked great. Made it for the first time last week and it made back in my rotation this week!
So so delicous! Added shrimp and as we had a shortage of lettuce we thoroughly enjoyed it mixed with the rice. A family favorite!
I did add chives and a chicken breast [chopped finely] in the place of tofu… Was in two words … Yum Me
So easy! Made substitutions based on other reader feedback: tripled the garlic, reduced the soya sauce, added tsp of Chinese 5 spice, added chopped red pepper and water chestnuts. Eliminated the hot sauce. Served with quinoa instead of rice.
This is both quick and delicious. Followed others advice as far as the sauce and used ground chicken. Will definitely make this again!
Swapped beef for turkey but it was still very delicious!
Delicious, but I admittedly made changes to accommodate my pickier eater of a husband (no tofu or green onion, subbed water chestnuts and onion seasoning) added extra garlic, black pepper, and red pepper flakes as I was almost out of chili garlic sauce, and added a few extra seasonings to the pork as it initially browned. Overall the end result was fantastic and I will definitely make it again!
Really great recipe! I left out the pork (vegetarian) and added a bag of frozen mixed vegetables (broccoli/cauliflower/carrots), and used a 7-grain rice and quinoa blend instead of white rice. Also, I just ate it it as is, without the lettuce wrap. So good! Nice blend of sweet and salty.
I made this as an easy, low carb dinner for two. I followed the recipe pretty much, but didn’t do the rice portion. Most of the ingredients were in my fridge, but used diced cooked chicken for the tofu. It cam4 out pretty well, and I will make it again.
This recipe is a go-to in our house. I end up pickling the carrots in some vinegar with a slash of rice vinegar. We use romaine lettuce so it’s more of a “boat” easier to eat and doesn’t fall apart as much. We make a sriracha aioli sauce to go on top to give it a little kick. It’s about a once a month meal in our house. Super easy to make and you’re able to prep. You can substitute he rice for vermillion noodles to make it just as bomb!
I used ground turkey and brown rice. I skipped the tofu this time, but will use it for a vegetarian option soon. This is a great quick meal for those hot summer days!
We used chicken instead of the pork. These were delicious! Will definitely make again.
My husband said “Better then PF Chang’s!” And he loves his lettuce wraps…..
We didn’t have all the ingredients, so I adapted. No chili paste, I minced 7 or 8 dried red chili peppers, soaked them in light sesame oil, covered and microwaved for a minute or so; used that as a chili paste. Didn’t have any carrots, so I used half a teaspoon of sugar for taste. Turned out just right. Next time, I’m thinking about adding pineapple chunks.
So good! The recipe was easy to remember. The best and yummy lettuce wrap I have ever had!
This is great however I find I needed to add much more sauce are used a combination of adding fish sauce, oyster sauce, more Hoisin and pad Thai sauce.
This was great! I added extra garlic, cashews, ginger, brussel sprouts, peppers, ground pepper, and chili powder and omitted the tofu and chili paste.
I tried them first true to the recipe and they were great. The second time I added waterchestnuts, cilantro and ginger and they were greater. Yum
Great recipe! I substituted the ground pork for ground chicken and I added onions and peppers along with the carrots, and I also did not add the tofu. But it was great!
This recipe is incredibly flexible and delicious. I made it with finely diced leftover chicken and included shredded carrots and cucumber, crushed cashews, toasted sesame seeds, and jasmine rice. Other reviewers were right about the sauce portion; even though I used only half the amount of meat and rice called for, it could have used almost double the sauce. Regardless, it was delicious, using what I had available. My kid LOVED it, too! I’ll make this again.