Oriental Lettuce Wrap: Chicken and Veggie Versions

 Oriental Lettuce Wrap also know as Chicken/ vegetable Soong is a really yummy dish that can be served both as an appetizer or a main dish. You can make either a chicken or tofu version. For the tofu version use a hard tofu such as smoked tofu or the extra firm tofu.


Oriental Lettuce Wrap

Serves 6


8 dried shiitake mushrooms – these have great flavor but you can substitute  with regular mushrooms too

1 tsp cornstarch

2 tsp dry sherry ( can use white wine instead)

2 tsp water

salt and pepper

1 1/2 pounds boneless, skinless chicken ( Chop it into really tiny pieces – I use a food processor to do it)


1 tsp fresh minced ginger

2 cloves garlic, minced

3 green onions, minced

2 small dried chilis, (optional)

8 oz can bamboo shoots, minced (optional – I hate them so don’t use them but you can)

8 oz can water chestnuts, minced

Cooking Sauce:

2 Tbsp Hoisin sauce

2 Tbsp soy sauce

2 Tbsp dry sherry

4 Tbsp oyster sauce

4 Tbsp water

2 tsp. sesame oil

2 tsp. sugar or to taste

2 tsp. Cornstarch



  • Iceberg lettuce – wash and break into little cup shapes – they naturally are that way
  • Cover mushrooms with boiling water, let stand 30 minutes then drain.
  • Cut and discard woody stems.
  • Minces mushrooms. Set aside.
To make the chicken version (skip this if using tofu)
  • Mix all ingredients for cooking sauce in bowl, and set aside.
  • In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken.
  • Stir to coat chicken thoroughly. 
  • Stir in 1 tsp. oil and let sit 15 minutes to marinate.
  • Heat wok or large skillet over medium high heat.
  • Add little oil, then add chicken and stir fry for about 3-4 minutes till almost cooked.
  • Set aside.

  •  Add a little oil to pan.
  • Add ginger, garlic, chilies(if desired), and onion; stir fry about a minute or so.
  • Add mushrooms, bamboo shoots and water chestnuts and tofu ( for veggie version)
  •  Stir fry an additional 2 minutes.
  • Return chicken to pan.
  • Add mixed cooking sauce to pan.
  • Cook until thickened and hot.
  • I usually sprinkle some pine-nuts on top
  • Spoon into lettuce leaf and enjoy.

I love everything spicy so when I roll these up, I put a little bit of hoisin sauce in the lettuce cup and some chili oil and then add the chicken mixture and roll it up.


15 thoughts on “Oriental Lettuce Wrap: Chicken and Veggie Versions

  1. Hey Malini,

    My mouth is watering just looking at these recipes and pictures. I vow to bravely attempt them and hope to have them taste half as good as your food. Thanks for sharing…this is very exciting.

    Peace and love,


  2. I made this for dinner tonight. Of course I forgot to buy the lettuce which would have made it even more fun but my family loved it. We had it with rice and it was delicious. Thanks Malini!
    Peace, Justine

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