I like to make these vegetarian, but you can always substitute ground chicken breast, diced shrimp, or cubed salmon or other whitefish, if you prefer. Tip – try to dice the vegetables as small as possible for quick cooking. Lots of ingredients, one pan cooking, easy clean up, probably no leftovers!
Makes 8 small or 4 large servings.
- 1 Japanese eggplant, diced (substitute any kind of eggplant you like)
- 1 red bell pepper, diced
- 8 shitake or crimini mushrooms, diced
- 1/4 sweet yellow onion or 1 shallot, diced
- 1 clove garlic, minced
- 1 can sliced water chestnuts, diced
- 8 oz. firm tofu, drained and pressed to remove as much water as possible, then diced
- 2 tbs. hoisin sauce
- 1/4 cup chopped cilantro
- lettuce leaves – use iceburg, romaine, or butter (aka Bibb) lettuce
1. Coat a large nonstick skillet or wok with olive oil cooking spray and place over medium-high heat until hot. Add all of the vegetables and saute about 5 minutes until lightly golden. Add the tofu and saute another 2 minutes. Turn off heat, add the hoisin sauce and stir to coat all of the mixture. Transfer to a bowl and garnish with cilantro.
2. Serve in lettuce cups and enjoy!