This resembles the dish served in Chinese restaurants as Rainbow, which is usually a mixture of ground pork, vegetables, sauce, and lots of fat, stir-fried and served in lettuce leaves. I have made the traditional dish so much healthier and tastier that I serve this at least twice a week in my home.
1. To make sauce: In a small bowl, whisk together hoisin, vinegar, garlic, ginger, brown sugar, and sesame oil. Set aside.
2. In a nonstick frying pan sprayed with cooking spray, heat vegetable oil over medium heat; cook carrots for 3 minutes. Stir in peppers and mushrooms; cook for 3 minutes, or until vegetables are softened. Stir in ground soy, water chestnuts, and green onions. Stir in reserved sauce; cook for 2 minutes, or until heated through. Remove from heat.
3. In a small bowl, stir together hoisin sauce and water. Spread on lettuce leaves. Divide soy mixture among lettuce leaves. Serve open or rolled up.
1/4 cup hoisin sauce
2 tbsp rice wine vinegar
2 tsp minced garlic
1-1/2 tsp minced fresh ginger
1 tbsp brown sugar
2 tsp sesame oil
1 tsp vegetable oil
1/3 cup finely chopped carrots
3/4 cup finely chopped sweet red or
3/4 cup finely chopped mushrooms
12 oz soy-based ground beef substitute
1/2 cup chopped, drained canned
2 green onions, chopped
2 tbsp hoisin sauce
1 tbsp water
8 large leaves iceberg lettuce
Nutritional Analysis per Serving
Protein 21 g
Fat 3 g
Saturated Fat 0.4 g
Carbohydrates 22 g
Cholesterol 0.5 mg
Sodium 657 mg
Fiber 7 g
Make Ahead: I often make up a large
batch up of this soy mixture and freeze it for later use. It also tastes great served in a flour tortilla.