Ingredients with Measurements:
- 1 package of mock duck (8 oz)
- 1 cup of mushrooms, sliced
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of hoisin sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- 1 head of lettuce, washed and separated into leaves
- 1/4 cup of chopped scallions
- 1/4 cup of chopped cilantro
Special equipment needed:
- Large skillet
- Cutting board
- Knife
- Mixing bowl
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the mock duck and cook for 5 minutes, stirring occasionally.
3. Add the mushrooms, onion, and garlic to the skillet and cook for another 5 minutes, until the vegetables are tender.
4. In a mixing bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, and sesame oil.
5. Pour the sauce over the mock duck and mushroom mixture in the skillet and stir well to combine.
6. Season with salt and pepper to taste.
7. Remove the skillet from the heat and let it cool for a few minutes.
8. Arrange the lettuce leaves on a platter.
9. Spoon the mock duck and mushroom mixture onto each lettuce leaf.
10. Garnish with chopped scallions and cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 8g
Protein: 7g
Substitutions for ingredients:
- Mock duck can be substituted with tofu, seitan, or tempeh.
- Mushrooms can be substituted with any other vegetables, such as bell peppers or carrots.
- Hoisin sauce can be substituted with oyster sauce or sweet chili sauce.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sesame oil can be substituted with any other oil, such as olive oil or canola oil.
Variations:
- Add chopped peanuts or cashews for extra crunch.
- Use butter lettuce or romaine lettuce instead of iceberg lettuce.
- Add sliced jalapeños for a spicy kick.
Tips and tricks:
- Make sure to wash the lettuce leaves thoroughly and pat them dry before using.
- Don't overcook the mock duck and mushrooms, as they can become tough and chewy.
- Adjust the seasoning to your taste preferences.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Arrange the lettuce wraps on a platter and garnish with chopped scallions and cilantro.
Garnishes:
Chopped scallions and cilantro.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
- Stir-fried vegetables
- Egg rolls
- Spring rolls
Troubleshooting advice:
- If the mock duck and mushrooms are too dry, add a splash of water or vegetable broth to the skillet.
- If the lettuce leaves are too small, use two leaves to make a larger wrap.
Food safety advice:
- Make sure to cook the mock duck and mushrooms to an internal temperature of 165°F to ensure they are safe to eat.
- Wash your hands and all utensils thoroughly before and after handling raw ingredients.
Food history:
Lettuce wraps are a popular dish in many Asian cuisines, including Chinese, Vietnamese, and Thai. They are often filled with a variety of meats, vegetables, and sauces.
Flavor profiles:
Savory, umami, slightly sweet, and tangy.
Serving suggestions:
Serve as an appetizer or a light meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai