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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

PF Chang copy cat vegi lettuce wraps Recipe

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This recipe for PF Chang copy cat vegi lettuce wraps is from The Gall Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 -3 cups of the following Vegis, diced small:

Zucchini
Onion
Mushrooms
Celery
Red pepper

Sauce:

1/4 c hoisin sauce
2 Tbl brags aminos, or soy sauce
1 Tbl rice vinegar
1-2 Tbl grated fresh ginger
1 tsp minced garlic
1 Tbl Siracha hot sauce, or less, to taste


Additional ingredients:

Lettuce leafs
Mungbean noodles
Slivered almonds
Oil for frying
Directions:
Directions:
Chop Vegis into a small dice. Or, I use the Vidalia vegi chopper, the larger screen.

Mix sauce ingredients together in a bowl.

Heat about 1 inch of canola oil in wok and fry the mung noodles until they 'explode' . . . It only takes a few seconds. Set aside on serving platter and arrange them as a base for the Vegis.

Pour off excess oil. Add Vegis to wok and stir fry. Halfway through cooking, add sauce, and heat through.

Do not overcook the Vegis.

Pour mixture on top of crispy noodles. Garnish with slivered almonds.

Serve with lettuce leaves for wraps.
Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe was inspired by the lettuce wraps we had at PF Chang's in Las Vegas 2016.

Vegis listed are really only a suggestion, vary them to your liking. Bean sprouts would be a good addition as well.

 

 

 

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