I love Chinese food, especially appetizers! I get hungry just thinking about crispy wontons, fried shrimp toast, savory spring rolls, and the endless varieties of delectable dumplings. The flavor combinations, textures, and delicious sauces of Chinese cuisine make it one of my favorites.
Oftentimes, American Chinese restaurants poorly represent the fare, offering unhealthy and/or bland dishes. Today I present you with an authentic Chinese appetizer that’s both healthy and delicious: Chinese lettuce wraps.
The hoisin sauce adds a spicy-sweetness to the Chinese lettuce wraps (and hoisin is a great condiment in general). If you are cutting carbs, on a gluten-free diet, or just want a change of pace, these wraps are a great alternative to fried dumplings.
A note about the ingredients:
You can use dried or fresh shiitake mushrooms. However, dried mushrooms—contrary to expectations—provide a more intense flavor.
I grind my own boneless chicken thighs using a Kitchen Aid stand mixer attachment. If using this attachment, turn the mixer to speed 4 and gently push the meat through the hopper into a medium bowl. You can also use a food processor to grind the meat; however, you will want to partially freeze the meat before grinding it to help maintain the texture. If you have neither of these appliances or are pressed for time, ground pork substitutes nicely.
Gluten-free dieters will need to substitute gluten-free versions of the sauces. You can find them on Amazon here: gluten-free hoisin, gluten-free soy sauce, and gluten-free oyster sauce.
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Chinese Lettuce Wraps
Print recipe
| Serves | 4 |
| Meal type | Appetizer |
| Region | Chinese |
| From book | Slightly adapted from: Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao |
Ingredients
- 3 dried shiitake mushrooms
- 8 Ounces boneless skinless chicken thighs (ground)
- 3 fresh water chestnuts (chopped finely)
- 2 Tablespoons oil
- 2 garlic cloves (minced)
- 1 head bibb lettuce (or iceberg lettuce)
- 2 tablespoons scallions (chopped)
marinade
- 1 tablespoon soy sauce
- 1/2 teaspoon oyster sauce
- 1/4 teaspoon dark soy sauce
- 1/2 teaspoon sesame oil
- 1 tablespoon Chinese rice wine or Sherry
- 1/2 teaspoon sugar
- 3 Dashes white pepper
sauce
- 1/2 cup hoisin sauce
- 1 teaspoon Sriracha sauce
- 2 Tablespoons warm water
Directions
| Reconstituting the mushrooms | |
| Step 1 | |
| Soak the mushrooms in hot water until soft, about 30 minutes. Squeeze dry. Finely dice the mushrooms, discarding the stems. | |
| Marinade | |
| Step 2 | |
| Combine the ground meat, mushrooms, water chestnuts, with all the marinade ingredients. Marinate for at least 15 minutes. | |
| Filling | |
| Step 3 | |
| Heat a wok or skillet over medium-high heat. Add chicken mixture and stir continuously, breaking up any clumps. Continue to stir-fry until chicken is cooked through. | |
| Assembly | |
| Step 4 | |
| Gently wash the lettuce and use paper towels to pat dry. Carefully peel off each lettuce leaf. Scoop 3-4 tablespoons of the filling and place in the middle of each leaf. Garnish with scallion and Sriracha. Serve spicy hoisin on the side. | |
| Hoisin sauce | |
| Step 5 | |
| Mix hoisin, Sriracha, and water in a bowl. Serve. | |
