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Asian Vegetarian Lettuce Wraps

    A lighter version of your favorite restaurant chain’s dish, these Asian vegetarian lettuce wraps are quick and easy to prepare for and have lots of flavor. Perfect for any weeknight meal!

    Asian Vegetarian Lettuce Wraps

    PF Chang’s recently opened a restaurant in my town and you would think they were handing out free facelifts based on the lines running out the door day in and day out. Having lived in Boston for many years, I am no stranger to this tasty, Chinese-American fusion restaurant. Will I wait in line for 2 hours to eat there? No. Would I turn down a chicken lettuce cup any day of the week? Negative.

    We have been making various versions of the infamous PF Chang’s chicken lettuce cups at our house for years. Not only does it save me half a lifetime of waiting in line but it also saves me hundreds of calories. (If you’re curious about the nutritional info, click here.) By making these at home, you can control the sodium, fat, and quality of ingredients.

    Is your garden overflowing with zucchini? This recipe is a great new use for Summer squash. Shrimp on sale this week? Throw it in! Hate spicy food? Leave out the chili garlic paste. Make it yours. No reservation required.

    Your fork is waiting.

    Asian Veggie Lettuce Cups

    Asian Veggie Lettuce Cups

    5 stars
    A lighter version of your favorite restaurant chain’s dish, these Asian vegetarian lettuce wraps are quick and easy to prepare for and have lots of flavor. Perfect for any weeknight meal!
    PREP: 10 mins
    COOK: 10 mins
    TOTAL: 20 mins
    Servings: 4

    Ingredients
     

    • 1 leaves head iceberg lettuce (separated)
    • 2 tbs ginger (minced)
    • 3 cloves garlic (grated)
    • 2 tsp sesame oil
    • 3 tbs soy sauce (low sodium)
    • 2 tbs hoisin sauce
    • 2 tbs rice wine vinegar
    • 2 tsp chili garlic paste (optional)
    • 1 onion (diced)
    • 1 zucchini (diced)
    • 1 red pepper (diced)
    • 1 c green peas (fresh or frozen)
    • 4 shitake mushrooms (sliced)
    • 8 oz can water chestnuts (diced)
    • 8 oz can bamboo shoots (sliced)
    • 4 scallions (minced)

    Instructions
     

    • In a small bowl, whisk together sauce: ginger, garlic, sesame oil, soy, hoisin, rice vinegar, chili garlic paste; set aside.
    • Heat a wok or large, deep pan over medium high and spray with non-stick spray.
    • Add onions with a pinch of kosher salt (to release juices) and saute for 3-4 minutes.
    • Add zucchini and red pepper; continue sauteing for 3 minutes until veggies have softened.
    • Add green peas (defrosted if using frozen) and mushrooms; cook additional 2 minutes.
    • Pour in reserved sauce, chestnuts and bamboo shoots. Bring to a boil then simmer for 2 minutes to let flavors develop.
    • Serve in lettuce cups with scallions on top. Don’t forget the sriracha!

    Nutrition

    Calories: 147kcalCarbohydrates: 26.2gProtein: 5.2gFat: 3.2gSaturated Fat: 0.5gSodium: 302mgFiber: 5.4g

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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

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