Today at work, a co-worker was nice enough to bring me a big bag of different lettuces picked right from her garden. The biggest leaves were so soft and tender that I wanted to enjoy them in their raw state, wrapped around fresh vegetables.
Crunchy red bell peppers, carrots, morels, yellow onions and tvp (textured vegetable protein) with sweet hoisin sauce and salty peanuts wrapped in big leaves of lettuce.
Hoisin Lettuce Wraps
1 cup minus 1 tbl vegetable broth
1 tbl soy sauce
1 cup textured vegetable protein (tvp)
1 tbl peanut oil
1/2 white onion, small dice
1 red bell pepper, thinly sliced
1 cup sliced morel mushrooms (or cremini, shiitake etc.)
3 garlic cloves, minced
1/2 tsp grated fresh ginger
1/4 cup hoisin sauce
1 tbl rice wine vinegar
1 carrot, grated
3 scallions, minced, green parts only
1/4 cup chopped fresh cilantro, divided
1/4 cup roasted, salted peanuts, divided
lettuce leaves (romaine, bibb etc)
Bring vegetable broth and soy sauce to a boil. Remove from the heat and add the tvp. Let sit for 10 minutes.
In a large saute pan, heat the oil and add the onions, red bell peppers and morels. Saute over medium-high heat for 7 minutes until the onions start to soften. Add the garlic and grated ginger and cook 3 minutes more until the garlic is fragrant. Add the tvp to the pan, along with the hoisin and vinegar and stir. Saute for 7 minutes until the tvp has slightly crisp edges.
Remove from the heat and add the raw carrots and scallions. Add half of the cilantro and half of the peanuts.
Serve with large lettuce leaves and garnish with the remaining cilantro and peanuts.