P.F. Chang's-Style Lettuce Wraps
These lettuce wraps work because of the contrast - hot, savory ground chicken with crunchy water chestnuts against cold, crisp iceberg lettuce. The filling gets broken down super fine, almost like a meat paste, and the mushroom dark soy sauce is what gives it that specific umami depth.
Ingredients
For the Dipping Sauce
- 1/4 cup low-sodium soy sauce
- 3 tablespoons unseasoned rice vinegar
- 2 tablespoons sugar
- 2 teaspoons chili garlic sauce
For the Lettuce Wraps
- 1.5 lbs ground chicken
- 1 cup water chestnuts roughly chopped
- 1 cup rehydrated shiitake mushrooms roughly chopped
- 2 tablespoons oyster sauce
- 2 tablespoons mushroom dark soy sauce
- 2 tablespoons Shaoxing wine
- 2 tablespoons sugar
- 1/2 teaspoon white pepper
- 2 teaspoons fresh minced garlic
- 1/4 cup scallion whites chopped
- 2 teaspoons toasted sesame oil
- 1 head iceberg lettuce separated into cups
- Crispy rice sticks for serving
Instructions
- Mix soy sauce, rice vinegar, sugar, and chili garlic sauce for dipping sauce. Set aside.
- Combine oyster sauce, mushroom soy sauce, Shaoxing wine, sugar, and white pepper in a bowl.
- Heat wok over high heat. Add oil.
- Cook ground chicken until crumbled and cooked through.
- Add water chestnuts and mushrooms, stir-fry 2-3 minutes.
- Add garlic and scallions, cook 30 seconds.
- Pour sauce over chicken mixture, stir-fry 1 minute until absorbed.
- Stir in sesame oil.
- Serve hot filling over crispy rice sticks with lettuce cups and dipping sauce.
Notes
Rehydrate dried shiitake mushrooms in hot water for 30 minutes before chopping. Prep all ingredients before cooking.