These lettuce wraps tasted identical to what I would once have ordered at PF Changs, I know you will love them too!
Begin making your sauce by combining
12 tsp hoisin sauce
1 tsp soy sauce
1 tsp cooking sherry
2 teaspoons poke sauce
3 tsp water
1 tsp sesame oil
1 tsp sugar
2 tsp cornstarch
Start prepping your food by finely chopping
One medium yellow onion
3 garlic cloves
1/8 cup of raw almonds
1 tsp fresh ginger
4 oz of mushrooms (I used Fred Meyers Private Selection of gourmet mushrooms; shitaki, crimini, and oyster)
Your prepped ingredients will look similar to this. Add them into your pan or wok with 3 tbs of vegan butter and cook on high heat for 8-10 minutes shaking and flipping occasionally.
While this is frying away nicely, begin to roughly chop into small pieces:
200 grams of cauliflower
1 8 oz can of water chestnuts
1 8 oz can of bamboo shoots
Empty the onions, garlic, almonds, ginger and mushrooms onto a plate or bowl and set aside. At this point, you will want to start boiling enough water to cover 2 bunches of Chinese bean threads.
Add 1 tbs of sesame oil and 1 tsp of sesame seeds to the hot wok or pan as well as your prepped cauliflower, water chestnuts, a handful of bean threads, and bamboo shoots. Fry this for 4 minutes (shaking or turning occasionally). After 4 minutes empty onto the same plate or bowl that the mushroom mixture is on and set aside.
Add 1 tbs of olive oil to the hot pan or wok and 300 grams of gardein chick'n strips. You do not want to cook this protein all the way through, you only want to heat it enough to separate the pieces frozen together. Use your silicone spatula to separate, once separated, empty onto the cutting board and chop into small pieces (tip: the chick'n should be flimsy and cold, chop gently). Set aside with other ingredients that are set aside.
Turn the stovetop onto a medium-low heat, and empty all your set aside ingredients into the pan or wok. Let this heat through mixing occasionally.
Your noodles should be ready at this point. When they are no longer white but see-through they are ready. Empty out boiling water and place on chopping board. Chop as small or long as you would like them to appear in your lettuce wraps.
Place the noodles and sauce into the wok or pan and mix. Use 1/4 cup of boiling water and swirl any remaining sauce that is still in the bowl. Add that to the wok or pan and stir again.
Cook until sauce is either thick or has soaked into the chick'n and veggies and serve immediately with lettuce cups.
If you have any leftovers, here's a recipe for vegan spring rolls you can incorporate into the filling!