A while ago I found the lettuce wrap recipe and have made it a few times switching from tofu to chicken. Justin thinks they even taste better than PF Chang's. They are super easy and really good. I promise they really taste like them!
3 T. olive oil
2 chicken breasts or 1 package Extra Firm Tofu
1 c. water chestnuts
2/3 c. mushrooms
3 T. chopped green onions
1 tsp. minced garlic
Mix 2 T. soy sauce, 2 T. brown sugar and 1/2 tsp. rice vinegar.
1/2 head iceberg lettuce-- use individual lettuce leaves to place filling (like a lettuce taco!)
1. Bring oil to high heat in wok or pan. Saute chicken* 4-5 minutes per side until done. Remove from pan and cool. Mince chicken when cool. Put back into pan.
(*if you are using tofu: remove from package, put in paper towel to remove excess moisture. Do NOT SQUEEZE! Carefully cut tofu into small cubes. Add to hot oiled skillet and cook until lightly browned on all sides. Do not remove from pan.)
2. Add the rest of ingredients (garlic, onion, water chestnuts and mushrooms) to the pan at medium-high heat. Add stir-fry sauce and saute a couple minutes.
3. Serve in lettuce cups with special sauce.
Tofu cubes, browning in olive oil:
Mix all ingredients with stir-fry sauce:
Place in lettuce cups:
This is the special sauce to serve with the lettuce wraps. It adds some extra spice to them.
*This recipe makes a ton, so it would be wise to cut it in half.
1/4 c. sugar
1/2 c. water
2 T. soy sauce
2 T. rice vinegar
1/8 tsp. sesame oil
2 T. ketchup
1 T. lemon juice
Dissolve sugar in water. Mix the rest of the above ingredients and refrigerate.
In separate bowl, mix 1 T. hot mustard+2 tsp. hot water, set aside.
Before ready to serve, add desired amount of garlic & red chile paste and mustard to individual dishes.