Lettuce Wrap

This is one of Ashley’s favorite dish at the Chinese restaurants. If it is on the menu, it will be one of the first dishes on our table. Now that we don’t meet her often, and rarely goes to a Chinese restaurant with her, I wonder if it is still one of her favorite?



  • 1/2 cup light soy sauce
  • 2 Tbsp fresh lime juice
  • 1 Tbsp minced garlic
  • 1 Tbsp minced ginger
  • 2 thai bird-eye chilli, seeded and minced
  • 1 Tbsp plum sauce
  • 2 Tbsp hoisin sauce
  • 2 Tbsp mirin (sweet rice wine)
  • 1 Tbsp coconut sugar
  • 1 Tbsp chopped cilantro
  • 1 Tbsp sesame oil

Lettuce Cups

  • 4 Tbsp coconut oil
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1/3 cup diced red onion
  • 1/2 cup diced shitake mushroom caps
  • 1 b ground chicken (1/2 lb breast meat and 1/2 lb thigh meat)
  • 1/3 cup diced carrot
  • 1/3 cup diced waterchestnut
  • 1/3 cup diced red bell pepper
  • 1/3 cup diced yellow bell pepper
  • 1/3 cup diced scallions
  • 1 Tbsp chopped cilantro
  • Chopped peanuts for garnish
  • Butter lettuce leaves for serving


  1. Combine all the ingredients for the sauce in a bowl and set aside. Stir again just before using.
  2. Heat oil in a large wok over medium high heat. Add minced garlic and ginger and stir fry for a minute until garlic starts to brown.
  3. Add diced mushroom caps and red onions. Stir fry for two minutes until the mushrooms are softened.
  4. Add the ground chicken, minced chilli, and 1/4 cup of the prepared sauce and fry with two spatula, breaking up the ground chicken. Fry until chicken is almost cooked, about two minutes.
  5. Turn up the heat. Add the carrots, waterchestnut, red and yellow pepper and continue to cook for another minute.
  6. Stir in the chopped scallion and cilantro.
  7. Turn off heat and transfer the stir fry to a bowl.
  8. To serve, fill each lettuce leaf with the stir-fry. Sprinkle ground peanuts and drizzle with a little prepared sauce if desired.

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