Hoisin Shrimp Lettuce Wrap Food

HOISIN SHRIMP LETTUCE WRAP

Steps:

• 1. In a small bowl, add the hoisin sauce, soy sauce, vinegar, honey, and garlic. Whisk until well combined
• 2. Drain and coarsely chop the water chestnuts. Slice the green onion. Add the water chestnuts and onion to the sauce. Stir to combine. Set aside.
• 3. Coarsely chop the shrimp into 1/2 to 3/4 inch chunks
• 4. Heat the oil in a 12-inch nonstick skillet over medium-high heat for 2 minutes. Add the shrimp in an even layer. Cook 2 minutes, stirring often.
• 5. Add the sauce to the skillet. Stir well. Cook for 3 minutes, stirring often.
• 6. Remove the skillet from the heat. Let the shrimp rest in the sauce for 2 minutes.
• 7. Serve by spooning 2-3 tablespoons of the shrimp mixture into the center of a lettuce leaf. Optional: Sprinkle with sesame seeds and green onion.

HOISIN PORK LETTUCE WRAPS

Steps:

• Heat oil in large wok or skillet.
• Cook pork over medium-high heat until pork is opaque.
• Add mushrooms and cook until they begin to turn golden.
• Add garlic, ginger, red pepper, water chestnuts, green onions, salt and pepper. Cook for 1 minute.
• Add hoisin and toss to coat.
• Transfer to platter and serve with lettuce leaves.
• To eat, simply fill leaves with pork mixture, and enjoy!

HOISIN CHICKEN LETTUCE WRAPS

Steps:

• To make the sauce, mix the hoisin, vinegar, black bean/garlic sauce, ginger and Sriracha sauce - taste the sauce and tweak it to your taste.
• At medium high heat, cook the ground chicken of choice until cooked, breaking it up as it cooks. Drain off any remaining liquid / fat.
• Add the chopped onion and after chestnuts and sauce to the pan and cook until onions are translucent. Add the chopped green onion now if you want them cooked or add them off the heat if you like them raw.
• Add ground black pepper to taste.
• Let the mixture cool to the touch. Scoop the mixture into lettuce leaves. Enjoy!

PAPAYA SHRIMP LETTUCE WRAPS

Steps:

• In a non-reactive bowl, mix together the lime juice, balsamic vinegar, basil or cilantro, green onion, garlic, jalapeno, and brown sugar.
• Stir in the cubed papaya and shrimp, then the fish sauce to taste.
• Pour into shallow dish and surround with the butter lettuce leaves.
• Use the lettuce leaves to scoop up the papaya mixture and hold to eat.
• Good additions are cooked bean threads, thinly sliced cucumber, julienned carrot, or perhaps bean sprouts.