Vegetable Lettuce Wraps – Inspired from P.F Chang’s

The Vegan lettuce wrap – tofu, eggplant, mushrooms

Let me confess, I am not an ‘eating greens’ person. Rarely would anyone find me munching on greens, no matter how well wrapped. That changed when I discovered Lettuce Wraps. The very first time I tasted Lettuce wrap, it was at P.F Chang. Talk about setting high standards. I set on a course to discover what is it that makes those wraps at P.F Chang so succulent, so flavorful and so delicious that it literally induces salivation just at the thought of them.

I tried a number of variations, and have come up with quite a lot of variety for lettuce wraps. The following, which is a vegetarian version, has become a house favorite. Try it out and let me know what you think.

Prep time: 20 Min

Cook Time: 10 Min

What you need:

For Stir Fry:

• 1 fresh crunchy iceberg lettuce
• 1 eggplant medium size cubed very small
• 1 cup water chestnut chopped
• 1 cup shiitake mushrooms chopped into small pieces
• 1 cup firm tofu
• ½ cup onions chopped small
• ½ tsp red chili flakes
• 2 tsp. minced garlic
• 1/4^th cup olive oil

 Stir Fry Sauce

• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 1/2 teaspoon rice vinegar

Brown side sauce

• 2 tablespoons red wine vinegar
• 5 drops of sesame seed oil
• 1/4 cup brown sugar
• 1/2 cup water
• 2 tablespoons soy sauce
• 2 tablespoons ketchup
• 1 tablespoon lemon juice

Mustard Sauce

• 1 tablespoon yellow mustard
• 1 tsp. garlic paste
• ½ tsp.  red chili paste
  

  rolls ready to roll

Directions:

Slice the end of the lettuce, wash it well under running water and dry it with tissue. Refrigerate till ready to use.

Heat 1 tbsp. oil in a nonstick skillet and fry the eggplant till soft and keep aside (you can use this time to make the sauces)

Make the sauces:

Brown Sauce: In a bowl, dissolve brown sugar in ½ cup water. Add rest of the ingredients, stir well and keep aside.

Mustard Sauce: In a separate smaller bowl, combine yellow mustard, garlic and red chili paste. Keep aside.

Stir Fry Sauce: Dissolve brown sugar in water, then mix in rice vinegar and soy sauce. This will be used in the stir fry.

• Making of the stir fry:
• Heat rest of the oil on high heat, and add garlic and onions.
• Stir in mushrooms and water chestnuts and fry for a minute.
• Once the mushrooms look glazed, add tofu and stir on high heat.
• Add salt (to taste)
• Add the previously fried eggplant into the pan and sauté well.
• Stir in the stir fry sauce.
• Stir on for a minute on highest heat and take it off the flame.

Take the lettuce from the fridge, and separate the leaves lightly, snipping them into shape if you want.

Serve the vegetables in lettuce leaf cups and drizzle with brown sauce and mustard sauce. Roll the lettuce cups and enjoy!
Note: This is a great recipe to carry to lunch. Simply mix the sauces with the stir-fry before hand, pick some nice big lettuce leaves, and pack them into a lunch box. Unpack,microwave the stir fry if you want, pile them onto a a leaf, roll and take a bite. Mnnnnnnn….!!! You can also eat it cold.