Reviewed: Oct. 29, 2009

Delicious! The best Lettuce Wrap Recipe around. I love playing with new ingrediants and using ground beef, pork, chicken, or turkey.

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Ruthie

Cooking Level: Intermediate

Home Town: Orange, California, USA

Living In: Williamstown, Kentucky, USA

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Reviewed: Aug. 15, 2009

My boyfriend and I LOVED this dish. It was very easy to make and better than PEI WEI. I like mine with a bit more tang. I doubled the sauces, added a teaspoon of garlic powder, and 3 Tbs of sweet chili sauce. VERY GOOD!!!!!

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ShannonE

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Reviewed: Jul. 26, 2009

I adjusted the recipe to suit what I had on hand and our personal tastes. I chopped up pork into bite-sized pieces because I didn't have minced pork, I didn't have tofu or the recipe, and since I like food with a kick, I added 2 T of hot chile paste. We also used romaine lettuce because that is what we had. It was a little messy, but very satisfying. We will make it with minced pork and tofu next time.

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soundreader

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Reviewed: Jul. 18, 2009

This was okay. All I could taste was the hoisin sauce. I wouldn't make it again

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LyLLaNe

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Reviewed: Jul. 14, 2009

This is really good AS IS, but I always tweak a little to suit my own tastes. I like mine a tad spicier. I noticed that someone gave less stars because their lettuce broke open. That's not the recipe's fault - just means their iceberg lettuce was really fresh and crunchy. A good fresh lettuce to use, that won't crack, is Bibb lettuce. Most major grocers carry it and it doesn't detract from the original intended flavor one bit. This recipe is going to save me a lot of money! : )

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MCCATHERN MOM

Cooking Level: Expert

Home Town: Smyrna, Georgia, USA

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Reviewed: May 25, 2009

Devoured by everyone... including our toddler. Outstanding!

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Erikat

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Reviewed: May 19, 2009

We loved this recipe, although I made some changes. I used water chestnuts instead of tofu, and added sweet chili sauce instead of the paste. I also added a little more hoisin sauce and soy sauce. Very tasty!

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AngieItaliano

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Mar. 27, 2009

Now that I know this recipe, I will not order these at restaurants anymore. It is so cheap to make at home and tastes just as good. Next time I think I might add some crispy noodles (the kind that comes with Mongolian Beef)to add for texture.

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jctnme

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Mar. 2, 2009

We loved it and will make it again! I used chicken instead of pork and left out the tofu and hot chile paste and it was still excellent.

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lele

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Reviewed: Feb. 16, 2009

I tried this recipe over the weekend. Although hesitant about the ground pork, I tried it anyways. I will substitute chopped chicken breast next time. The texture of the ground pork was kind of weird to me. We also left out the tofu and added chopped mushrooms. It was really a great flavor. Thanks for sharing.

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torreylynn

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Reviewed: Feb. 16, 2009

I'm vegan, so substituted extra-firm tofu for the pork. Meat-eating spouse and friends didn't even know the difference! Excellent recipe!

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BP3

Cooking Level: Expert

Home Town: Waterville, New York, USA

Living In: Adelanto, California, USA

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Reviewed: Feb. 10, 2009

For some reason I thought this recipe called for chicken and that's what I had thawed out so that's what I used. It was delicious! Next time I will try the ground pork but it works really well with chicken too! I didn't have any tofu, but added some almonds instead. Fabulous!

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JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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Reviewed: Feb. 3, 2009

This was a great recipe, I didn't really like it on lettuce though so I just mixed in some rice and had it like that! My friend came over and ate three bowls then asked me for the recipe! I used extra hoisin sauce, and thai sweet chili sauce instead of chile paste because I couldnt find any.

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Jennie W.

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Reviewed: Jan. 4, 2009

These are tasty. They are very 'hoisin' tasting though. I used romain hearts as the lettuce and sandwiched the mix between 2 pieces instead of having to try to roll the lettuce. I skipped the tofu and used ground turkey as the meat. I will make these again!

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bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Dec. 16, 2008

I added chopped carrots, chopped bamboo, and some bean sprouts.

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Kristens

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Reviewed: Oct. 29, 2008

Great, fresh flavor. I used what I had in the refrigerator and it still worked out very well!

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Lisa

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Reviewed: Oct. 1, 2008

rico

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Cecy

Cooking Level: Intermediate

Home Town: Maracaibo, Zulia, Venezuela

Living In: Sussex, Wisconsin, USA

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Reviewed: Sep. 29, 2008

My husband LOVED these! Very tasty!

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LOJ371

Cooking Level: Expert

Home Town: Albany, New York, USA

Living In: West Palm Beach, Florida, USA

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Reviewed: Jul. 9, 2008

I usually never write reviews but this recipe is AWESOME! I just had the leftovers again for lunch. The taste almost like the ones I get at PF Changs. I left out the vegetable oil and substituted ground ginger for pickled ginger. Not only did I save the calories that the oil would have added but it didn't seem to affect the recipe.

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