Who doesn’t like P.F. Chang’s?
That shit is loaded with calories for a reason, it’s so damn good! Even though the menu has gone through some changes over the years, one thing still remains delicious as ever: the Lettuce Wraps. (que heavenly angels singing in unison)
Since my dining out on random nights is few and far between, I try to recreate some of my favorite meals at home. Some might end up the garbage – OK most end up in the garbage – but there is a very small percentage that I do knock out of the park and friends, this is one of them!
The perfect combo of sweet and salty with some crunch. Can’t get any better than that!
lettuce wrap amazingness at it’s finest!
Anti Chang’s Lettuce Wraps
- 1 package ground Turkey meat (can be made with chicken as well or tofu)
- 1 package Bibb Lettuce (or butter lettuce), cleaned
- 1 Carrot, diced
- 1 Celery, diced
- 1/2 Onion, diced
- 4 Mini Sweet Peppers, diced (I used red and orange)
- 1 can Water Chestnuts, diced
- 2 TBS Sesame Oil, divided
- 2 tsp Fresh Ginger, grated
- 2 TBS Plum Sauce
- 1 1/2 TBS Hoisin Sauce
- 1 TBS Soy Sauce
- 3 Dashes of Rice Vinegar
- Hot Sauce (like Sriacha, optional)
- Crunchy lo mein noodles
In a large pan over medium high heat, heat 1 of the 2 tablespoons of sesame oil and add the ground turkey. Brown then lower to medium heat.
Add diced carrots, celery, onion, peppers, water chestnuts, ginger, plum, soy, hoisin, vinegar and the other tablespoon of sesame oil. Mix everything together and cook for an additional 5-10 minutes.
While that’s cooking make sure your lettuce cups are cleaned and dried. Add those yummy crunchy noodles as a side so everyone can top their wraps and serve immediately! We even go all out and get some pot stickers to steam up to round out the meal, cause that’s how we roll.
What’s your favorite restaurant recipe?
– Amanda
