This recipe started out as a craving for lettuce wraps and ended up as Hoisin Stir Fry Bowls with Spicy Peanut Sauce because, IMHO, it’s just a whole lot easier to eat things out of bowls instead of lettuce leaves. …Or is that just me? Plus, the nice soft-but-sturdy lettuce that are perfect for lettuce wraps happens to be a little on the expensive side and I’m all about bowl meals. So, I made a lettuce wrap filling and just spooned it over rice. But hey, you could totally do this in lettuce leaves if that’s your jam.
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
Use Ground Pork, Turkey, or Chicken
This recipe is quite flexible and you can use just about any ground light meat, like pork, chicken, or turkey. I also halved the meat and added a ton of vegetables (like minced mushrooms) to bulk out the recipe and keep the costs low. If you prefer you can use a full pound of ground meat in place of the meat and mushroom mix.
What is Hoisin Sauce?
Hoisin is a really versatile sauce to have in your fridge. It’s thick, sweet, and tangy, and is great for glazing meat, using as a dipping sauce, or combining with other ingredients to make other dressings, sauces, or marinades. I also like to use it as a quick stir fry sauce, like in this recipe!
Love quick stir fry recipes? Check out my Ground Turkey Stir Fry , Sweet Chili Chicken Stir Fry Bowls, or Beef and Cabbage Stir Fry.
Hoisin Stir Fry Bowls with Spicy Peanut Sauce
Servings 4Ingredients
SPICY PEANUT SAUCE*
- 1/4 cup natural-style peanut butter ($0.36)
- 1 Tbsp sriracha ($0.09)
- 1 tsp soy sauce ($0.02)
- 1 tsp grated fresh ginger ($0.10)
- 1 tsp brown sugar ($0.01)
- 3 Tbsp hot water ($0.00)
PORK AND VEGETABLE MIXTURE
- 1/2 Tbsp neutral cooking oil** ($0.02)
- 2 cloves garlic ($0.16)
- 1 tsp grated fresh ginger ($0.10)
- 1/2 lb. ground pork, chicken or turkey ($3.00)
- 8 oz. button mushrooms ($1.89)
- 1 large carrot ($0.12)
- 1 red bell pepper ($1.50)
- 1/3 cup hoisin sauce ($0.84)
- 1 Tbsp soy sauce ($0.05)
- 1 tsp toasted sesame oil ($0.11)
BOWL INGREDIENTS
- 4 cups cooked rice $0.88 ($0.88)
- 1/4 cup peanuts, chopped ($0.19)
- 3 green onions, sliced ($0.25)
Instructions
- Mix the spicy peanut sauce first to allow the flavors time to blend. In a small bowl, combine the peanut butter, sriracha, soy sauce, brown sugar, and grated fresh ginger (use a small holed-cheese grater to grate about 1 tsp). Stir in one tablespoon of hot water at a time until the sauce is thin enough to drizzle. Set the sauce aside.
- Mince the garlic and grate another teaspoon of fresh ginger. Heat the cooking oil in a large skillet over medium flame. Add the garlic and ginger to the hot skillet and sauté for about one minute, or just until the garlic is softened. Add the pork and continue to sauté until the pork is cooked through and crumbled (about five minutes).
- While the pork is cooking, rinse the mushrooms then chop them into small pieces. Once the pork is cooked through, add the chopped mushrooms and continue to sauté until the mushrooms have wilted and released all their moisture (about five minutes).
- While the mushrooms are cooking, peel the carrot then shred it using a large-holed cheese grater. Finely dice the red bell pepper. Once the mushrooms have cooked down, add the shredded carrot, diced bell pepper, hoisin sauce, toasted sesame oil, and soy sauce to the skillet. Stir and cook until everything is coated in sauce and heated through. (The amount of soy sauce needed may vary depending on the brand of hoisin sauce used. Start with 1/2 Tbsp and add more to taste).
- To build the bowls, start with one cup cooked rice, then add 3/4-1 cup of the meat and vegetable mixture. Sprinkle a few sliced green onions on top, then drizzle 1-2 Tbsp of the spicy peanut sauce over everything. Finish with about 1 Tbsp of the chopped peanuts.
See how we calculate recipe costs here.
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step photos!
How to Make Hoisin Stir Fry – Step by Step Photos
Start with the spicy peanut sauce so that the ginger time to infuse into the sauce. In a small bowl stir together 1/4 cup natural style peanut butter, 1 Tbsp sriracha, 1 tsp soy sauce, 1 tsp brown sugar, and about 1 tsp freshly grated ginger (use a small-holed cheese grater). Then add one tablespoon of hot water at a time until it’s thin enough to drizzle. I used 3 Tbsp water total. Set the sauce aside.
Mince two cloves of garlic and grate another tsp of fresh ginger. Add 1/2 Tbsp of any neutral cooking oil to a large skillet and heat over a medium flame. Add the garlic and ginger, sauté for about a minute, then add 1/2 lb. ground pork, chicken, or turkey. Cook the meat until it’s fully browned and crumbled (about 5 minutes).
While the meat is cooking, rinse 8oz. of button mushrooms and chop them into tiny pieces. No need to pay attention to the size or shape of the pieces, just chop away until they’re small and only slightly bigger than the meat crumbles. The goal is to make them blend in seamlessly with the meat and they will shrink a bit when cooked.
Once the meat is cooked through, add the chopped mushrooms and continue to sauté until the mushrooms have wilted and let out all their water (about another 5 minutes). See, they blend right in with the meat!
While the mushrooms are cooking, peel and shred one large carrot using a large-holed cheese grater (or in my case, two small carrots). Cut the bell pepper into a very small dice. Again, you want the pieces to be a similar size to the meat and mushrooms.
Add the carrots and bell pepper to the skillet. I wanted them to stay fairly crisp, so I didn’t really cook them before adding the sauce. I just added the sauce and heated through…
What sauce, you say? Hoisin sauce! Hoisin is a great all-purpose sweet and tangy sauce that can be used on its own or as a base of more complex sauces. For this dish, I added 1/3 cup hoisin, plus 1 Tbsp soy sauce and 1 tsp toasted sesame oil. The amount of soy sauce that you add will depend on the saltiness of your hoisin, so start with a little less and add more if needed.
So now you have a lovely hoisin pork and vegetable mixture that can be spooned into lettuce leaves for wraps, or turned into a great bowl meal…
To build my Hoisin Stir Fry Bowls, start with 1 cup cooked rice, then add 3/4 to 1 cup of the meat and vegetable mixture.
Add a small handful of sliced green onion. You could also use cilantro here, or BOTH.
Then drizzle on some of that amazingly rich and spicy peanut sauce… You have about 1/2 cup of the sauce so you can use up to 2 Tbsp per bowl.
Finally, add a tablespoon or so of chopped peanuts. I love the chopped peanuts here because they add a final layer of super crunchy texture that takes the bowl over the top!
And there you have it–Hoisin Stir Fry Bowls with Spicy Peanut Sauce for about $2.50 per serving. It’s a little pricier than most of my meals, but considering the fact that I used super high end pork and a few organic ingredients, it’s really not bad!
And once I was a few bites in I wasn’t even thinking about the price. I was just thinking, “Mmmmmmmmmmmmm…”
This is rich and delicious (I use ground turkey) but it took me an hour, and I don’t think I’m unusually slow. I will use a couple of peppers next time, as we prefer more vegetables, but that’s just us.
Just leaving a comment to say this is my husband’s favorite meal prep, hands down. He often requests it and will eat it every day for a week straight. We tend to add more veggies and leave out the mushrooms since they’re not a favorite.
Also, that peanut sauce is the BOMB.
Take out quality! So good. I followed the recipe as written. No leftovers (after lunch prep). It might be a tad salty, but it was worth it!
I made the sauce with tahini bc I didn’t have peanut butter. Used a mix of veggies and tofu in the stir fry. The combo of the hoisin and the sauce is 10/10!
Nice sub!! XOXO -Monti
Made this tonight as a way to use up some ground pork that had been languishing in the freezer. It was EXCELLENT. I had made your Sesame Cucumber Salad earlier in the week and I actually threw that on top of the pork in the bowl and it was INCREDIBLE. It added a very fun tangy element.
Delicious!
I used 1 full lb of meat, doubled sauce and other liquids due to that. Added baby corn, water chestnuts and broccoli (pre steamed before adding). Very good!
Hoisin is very high in added sugar (18g per 2T, I used 0.5cup)– I would look for a diff brand or homemade kind in future.
Super yummy! Made with ground chicken and served with brown rice. Husband asked if there were leftovers after we licked our dishes clean!
Add lime and it’s perfection!
So good! I suggest subbing the rice for chow mein
Made this with ground turkey. Instead of scallions and peanuts, I added diced sugar snap peas to the stir-fry. It was so good! I eyeballed the peanut sauce, so I had plenty left over. How long is it good for in the fridge?
I made this and it was excellent. I ended up using 2 pounds of turkey meat and found that I needed about 4 times the meat sauce for this amount and I doubled the vegetables. I wasn’t sure if it would be enough but I now have a leftover meal we are looking forward to for my family of 4. My family said this was “the best thing I have made in awhile” and I cook a fair amount so that was a nice compliment from my teenagers. Great recipe and a keeper for us!
I made these with ground pork and they were so good. The spicy peanut sauce is delicious and I love that it’s got lots of veg. I’ll definitely make this recipe again.
Made this dish for lunch yesterday! I substituted extra firm tofu for the meat (I accidentally used the whole brick, so I had a pound of protein in there lol). The flavors were wonderful, over some basmati rice with the sauce, peanuts, and fresh green onions. The peanuts really elevated the dish with some crunchy texture. Next time I make this, I’ll probably add more veggies because why not?
This recipe is a 5+ rating!! Really amazing Friday night food escape <3 Will definitely become a "treat-yo-self" staple :) Worth the extra effort to make the peanut sauce, if you're debating ;)
This is my new fav recipe. Sooo yum. Take out without takeout price guilt. Just make this one already. This recipe is a gift.
Ha I couldn’t agree more Carrie!
Great no-fuss recipe! I used ground turkey and threw in frozen spinach since I didn’t have any fresh veggies. The spicy peanut sauce was so delicious. Thanks Beth!
Great swaps!
Delicious. Followed the recipe to a T. A little bit of chopping but worth it. If you don’t like or don’t want to chop up 1/2 pound of mushrooms, I’ll bet this tastes just as good with an additional 1/2 lb of meat.
Made this tonight with some instant noodles I had found on sale instead of rice. It came out lovely. Thanks for your efforts, as always.
Amazing! Not too often it turns out looking exactly like the pictures! I can’t wait for leftovers tomorrow.
Super great! I added some chopped cabbage and snap peas, since we don’t like mushrooms. Gives it a nice crunch too.
Just made this for dinner tonight! I made it exactly as written. SUPERB! Will definitely make it again and again! Thank you for the recipe!
This has become one of my go to meal prep recipes! Bursting with favor, really fast, and refrigerates well.
I love this recipe and I subbed the pork with tofu and it turned out amazing. Such an easy, filling and tasty recipe.
This food very good. I will try it
Wow. Just wow. Made exactly as written and even the husband called this the best new recipe he’s eaten. Yum!
Made this tonight, with extra baby corn and broccoli. The kids had theirs without the peanut sauce and the adults devoured the whole batch of sauce with no trouble! Definitely making this again. And that peanut sauce is a ridiculously easy satay cheat!
We made this tonight and it was fantastic!!! We did sub the mushrooms for frozen okra, other wise exactly the same and it was delicious!
This was dinner tonight. So good! I used ground turkey (85/15). Easy to prepare except for dicing that blasted red pepper :-). I will make this again!
Delicious. Make it NOW. I’m not usually proud of what I cook, but I would even make this dish for my boyfriend and he is a GREAT cook. Granted, it somehow took me almost an hour and a half to make (my own prep ineptitude and kitchen size shortcomings), but it is completely worth it and I will be making it again!
(Changes: chili garlic sauce instead of Sriracha, matchstick carrots instead of shredded, low sodium soy sauce, and it looked just like the picture!)
I love your site, Beth :)
Thank you, Kim! I’m glad you enjoyed it. :)
This recipe was so good! My boyfriend who is a picky eater admitted he even liked it (after questioning every ingredient I was cooking with). It had the right amount of spice. Not too spicy for me, but you could easily make it a bit more spicy by adding a bit more of the sriracha sauce. The peanuts made a nice texture on top too. I will be making this again soon!
I subbed a block of tofu for the pork and it worked perfectly. The tofu crumbles so easily and ended up looking like the pork in the pictures. The hoisin is so savory and the tofu absorbs the sauce so well that it ended up tasting like there was meat in the dish. I was out of sriracha (I have no idea that happened – I blame it on our recent move) and had to use sambal in the peanut sauce. I was worried it would be too much but it was great. Thanks for another great recipe!
Sooo I searched the internets for a sesame oil-free peanut sauce because I’m currently out but otherwise have all the ingredients for an ammmmazing rice noodle/cabbage/carrot peanut sauce drenched meal. Of course I found nothing. So I hail mary searched budget bytes for a peanut sauce recipe and landed on this! Whipped it up and dinner was saved.
I’ve been following your site since 2012. I should’ve known to check budget bytes first! ;)
This recipe is absolutely PHENOMENAL! If you like Thai or Vietnamese food, then run, don’t walk, to the store to get the ingredients to make this tonight!! My husband and I gave it 10 out of 10 stars. :)
Keep up the amazing work, Beth! We appreciate you!!
This looks sooo good but my husband has a peanut allergy. Have you ever tried this with almond butter or cashew butter? Would it be as good?
I haven’t tried it with a peanut butter substitute, but from my experience almond butter and cashew butter have a much more mild flavor and won’t really stand out in the sauce the same way as peanut butter does. But hey, you can certainly try it and see if it works for you. :)
Um, wow. This spicy peanut sauce is EVERYTHING.
I have tried several peanut sauces using regular peanut butter. I did NOT like the taste. I noticed you are using a natural peanut butter. Is this what I am doing wrong? I love noodles in peanut sauce but have not been able to make at home. Once again is the peanut butter I used the problem? Thanks for viewing. Could use input, B Karr
It very well could be the cause of the problem. Natural peanut butter is just peanuts and sometimes salt, so it has a VERY nutty flavor and is not sweet. With other more processed types of peanut butter there is a lot of sugar and the oils they add dampen the peanut flavor. Definitely try making peanut sauce with natural PB. :)
As always your recipes are very good and clear with the directions. This one was amazing. Going to do some weekly meal prep the next time so it’s ready to gesture and go. Thank you.
I made this using pre-cooked pork and it was awesome! I halved the sriracha in the peanut sauce for taste preferences and am now using just the sauce as a salad dressing. Loving it :)
My husband is recovering from 6 months of chemotherapy and has ongoing mouth issues. He’s a meat guy and doesn’t like soup. :-(. I’m getting a handle on soft foods and this recipe looks not only delicious but soft enough it won’t hurt his gums. Thanks.
Ps
I follow lots of cooking blogs, facebook sites, newsletters and the like. Your Budget Bytes is unique to me because it offers quality, variety, very affordable, creative, accurate recipes that I can count on. Thank you for your interest in sharing
Thank you!
One of my go-to’s while undergoing chemo was pesto with pasta. I used store bought and you could also add some chopped meat if needed. I didn’t have a problem with my gums, though.
Patricia, try the pork and peanut dragon noodles. You could leave out the peanuts if even them being chopped up would bother him. The dish has good flavor and is very inexpensive to make. I used the milder chili sauce even though it has a little kick, I could always add some sriracha if I wanted more kick. My home has you in their prayers.
I’ve commented on this one before, but this has become a favorite in our home. It is so freaking delicious! All I have to say is honey, what if I make those hoisin bowls again? The answer is always a resounding yes. It’s one of our very favorites.
OMG, I would make this every week if I could – I love it! .
Have you used peanut butter powder for this ever?
I haven’t, no.
just found your website and this was the first recipe I’ve tried from it, all I can say is wow this was great only change I made was to add some frozen peas to it as well. thank you for a great meal.
Absolutely delicious!! The combination of flavours is spot on. Thanks so much for sharing. 😊
I made this the other night ! My SO and I loved it !
I used pork stir fry strips and it worked well!
I made double the peanut sauce and still have some left. I put heaps of the peanut sauce on mine but SO only put a little on his.
Served with brown rice!
Will be making again!
This is our go to recipe and my husband’s favorite. We use lettuce wraps when we don’t feel like cooking jasmine rice. Thanks so much for sharing this recipe!
I made this tonight, exactly by the recipe, and it was fantastic!!
Thank you so much for providing these recipes, they really help us eat good food (healthy and tasty).
LOVE this recipe! I think it might be my favorite of all the Budget Bytes recipes. And it’s super customizable, too. Snap peas were on sale when I made this so they made a great addition. The peanut sauce is incredible!
Calories????
Hi Beth. Made this for dinner tonight. The whole family loved it. Those who don’t like rice had it with low mein noodles. Definitely a keeper (this is what I call recipes that I will make again. Most of yours are keepers).
I made this with imitation ground beef to make it vegetarian and it turned out great. Better than most Chinese takeout I’ve had.
Rishee — what imitation ground beef product did you use? Thanks!
Again, another hit recipe! Absolutely love the flavor of the spicy peanut sauce.
I did make a few changes though, I omitted the red bell pepper (too pricey) and mushrooms (not one of my fave ingredients). I used 3 carrots instead of 1 and added a bag of frozen broccoli & cauliflower mix (at the mushroom stage of the recipe). I also omitted the sesame oil, it would have added some flavor, but the recipe wasn’t lost without it. Instead of putting chopped peanuts on top, I used crunchy peanut butter in the sauce.
This recipe was super easy to make and I cannot wait to make it again!
I’m so confused. Your pic shows just sesame oil and recipe calls for toasted sesame oil. Are they different ingredients? I bought sesame oil, but not toasted. Do you toast it yourself?? This recipe looks great, but I need to know if I need to run out and get a different oil now.
The brand of toasted sesame oil that I had just didn’t label it as “toasted”. You can tell it’s toasted by the dark brown color and extremely nutty aroma, though. Untoasted sesame oil has a light straw color, similar to canola oil.
This is one of my go to recipes now. I generally make it when I have friends and family coming over and I usually have to triple the recipe because everyone wants seconds! All I have to say is I’m making the deconstructed lettuce wraps and everyone rushed over to grab a bowl! Thanks Beth!
This recipe is SO delicious!!! I used ground chicken and added in a bunch of broccoli….yum!
This was fantastic! There’s something about that hoisin sauce and peanut sauce combo that I’m really enjoying. I kept the veggies a little chunkier to save time (and for personal preference), and I also used 1/2 ground pork and 1/2 leftover shredded chicken because that’s what I had on hand. Seems like a flexible dish, I’d definitely like to throw it in the meal rotation =)
Made this last night, and it was delicious! Took about 40 minutes because I couldn’t find the grater, so hand-chopped the ginger, garlic, carrots and bell peppers. But my goodness, that peanut sauce is amazing.
This recipe is a keeper for my BF and me! It’s very forgiving – I’ve doubled the meat if I need to use the whole thing, and added different/extra veggies like broccoli or snow peas. We also really like to just stir the peanut sauce into the hoisin mixture rather than drizzling on top. One of my go-to recipes!
WOW, made this for dinner tonight and my husband informed me that I have now “cooked myself out of going out for dinner any more, home cooking has out done anything we could find at a restaurant”. That is a great compliment to me. Thank you!
Just made this! Subbed the ginger for allspice because I was out, and swapped the sriracha for paprika because my wife is sensitive to spicy foods. It came out awesome!
HaHa! Just made this recipe and I am absolutely blown away. Wonderful colors, texture and flavors. I used ground turkey, substituted the ginger with a pinch of nutmeg (ginger allergy D: ) and used zucchini in place of the mushrooms (wife HATES mushrooms). Even with my monkeying about, the dish turned out superbly. Thank you so much for sharing this.
I’m not sure if I like Sriracha, what would be a good substitute?
You can leave it out, although you may want to add a small splash of rice vinegar in its place.
Loved this! We veganized it with Tofurky Thai Basil Chik’n instead of pork. Have made it a few times now and it’s been a huge hit every time. Thanks for another great recipe :)
Had to come back and comment on this. This was tonight’s dinner. I used ground turkey and my only substitute was zucchini for mushrooms, since it’s what I had on hand.
OMG! This was seriously so delicious! I will definitely make it again! So different from my usual meals, but I felt it was restaurant worthy! A bit time consuming since I had to make my own hoisin sauce, but worth the time. This and your tofu in sweet chili sauce are among my favorite meals! Thanks for another winner!
As a penniless college kid, your blog has been an absolute life-saver! My roommates and I love it, and this recipe was one of our favorites!
daaaaang! that was the bomb, we made it two nights ago and husband requested it again this week. so good
Well Beth,
You’ve done it again! Delicious, and pretty healthy (used Turkey for this tonight).
Definitely will be making this again!
Made this last night for dinner. Received 100% thumbs up from entire family and they were looking for more! This recipe is the bomb! I’m going to try it again using ground turkey. Thanks for the awesome website … I love it here!
This was a fantastic recipe! My husband has already declared it a new favorite. I used some diced up pork loin chop meat that I had on hand, and it worked just as well.
I could also slurp the peanut sauce like soup.
I made this for dinner tonight and had to comment because it was SO good. I pride myself on keeping a tight grocery budget by meal planning and cooking at home, and while most of the recipes I find and try are pretty tasty, you have upped my game already (just found your site a few weeks ago and this is only the second one I’ve tried). :) You have a knack for combining flavors and creating dishes that taste amazing and somehow don’t require lots of specialty ingredients, hours of time, or contain tons of calories. Thank you so much for sharing; I am having fun browsing your archives to decide which recipes I’ll be trying next!
This was so delicious! Loved it. I used ground chicken instead of pork (because that was what the store had) and it worked perfectly. So great!! One of my favorites from you!
Delicious! I had ground chicken marinating in the fridge. I added some grated zucchini to my mix and used honey hoisin- I didn’t have sesame oil but coconut oil worked just fine. That peanut sauce is the business!
Made this over the weekend… I liked it a lot but somehow the addition of the peanut sauce (as tasty as it was) kind of threw off the taste of the hoisin mixture, which was quite tasty. This dish tastes exactly like mushu except without the wrappers. Will make next time without the peanut sauce, though I think the sauce might taste good on chicken?
Yes, definitely. :)
I used 500g (1lb) mince turkey and about 300g (10oz) chopped mushrooms, I over poured on the hoisin, tamari and sesame to make up for the extra meat and mushrooms. I used chilli oil in the peanut sauce (Lee Kum brand) instead of Sriracha as that is what I had on hand. The peanut sauce definitely brings the meal together, just beautiful! I love these simple mince meat recipes, definitely a great one to keep for weeknight dinners.
substituted with tofu and noodles instead – still amazing!
You are a genius! I made this tonight for dinner for my partner and myself, and it was freaking fantastic! It was time consuming for a weeknight, but fun to cook and worth the effort. One of our favorite dinners ever, this recipe is great!
This was amazing! The peanut sauce as an extra topping was the perfect way to top it off.
I made this dish yesterday for the first time for a friend who came over to my place.
I didn’t use ground beef, but instead used some leftover turkey which I cut into really small strips, and used Sambal Oelek to spice up the sauce instead of Sriracha.
My friend said that it was the best Asian food he had ever had. And I agree. It was off the charts. Especially the green onions on top, they really add a dimension of freshness to the dish. Perfect!
Thanks a lot!
Made this on Sunday with regular peanut butter and ground chicken. Hubby LOVED it. Thanks for another great (easy) recipe. Any chances of another cookbook?
I might do some ebook collections, but it’s just so much easier for me and more accessible for everyone else to publish everything as a blog post. :)
I really liked this dish! Since I don’t eat meat, the only change I made was to use Gardein Ground “Beef”, in place of the pork. It turned out excellent!
Wow looks so delicious!! Great recipe. Thanks for sharing Beth
Lots of delicious variations, and I also prefer a veggie loaded version–added a couple of dried shitake mushrooms to the 8 oz of diced crimini I already had and a little diced onion. I chose ground pork–a local supermarket grinds it in store and it’s both relatively low fat and cheap (varies from $3-4 per lb). If I didn’t have that source, I would mince or grind some lean pork myself rather than use the prepackaged stuff that is pretty high fat. My husband will eat anything with hoisin sauce, and I prefer a Chinese style chili sauce with garlic (such as Lee Kum Kee brand–sorry to name a specific one, but it’s the only brand currently available to me) to sriracha. One of the things I love most about Beth’s recipes is that they are not only perfect as written, but often offer a springboard to personalize the dishes making sure they suit my families preferences
My husband made this last night to go with the Thai cucumber salad – i love all the crunchy peanuts in these dishes. He used tofu with a little bit of soy sauce instead of pork. I’d never had hoisin sauce before but with the peanut butter and other slices it was perfect. Really good and came together quickly. So great that we already had most of the ingredients on hand.
Hi Beth!
Thank you so much for your amazing recipes.
I have some red onion I’m hoping to use up. Do you think I could dice it and throw it into the skillet towards the end of the cooking time? Or would the flavor be too off?
Also, what do you think about tossing some red cabbage in, either during cooking, or right after?
Thanks!!!
I tend to prefer red onion raw. I think it would be really nice on this if you sliced it super thin and then added it on top after cooking. Red cabbage would be good, but make sure to cook it very briefly, so it still has a slight crunch. The color may run a bit and turn everything slightly grey.
This can easily be made vegetarian – my partner made this with crumbled tofu instead of meat this week, and it was delicious!
This looks delicious! I’ll definitely be trying this… once I have a kitchen again. I also noticed it’s “One Pot” recipe, (not counting the peanut sauce and rice cooker!). Is there any particular reason you don’t tag your dishes as “One pot”? I know they’re not all “One Pot” but a lot are (like your recent Chana Aloo Masala).
Love your site and love your recipes!
I just haven’t gotten around to going back through the recipes to find all the one-pot dishes. :P
We got so tired of our lettuce leaves ripping and letting the sauce drip down our arms whenever we ate lettuce wraps. Now I just serve the filling over a bed of shredded lettuce with all the toppings piled on top and the dipping sauce as a dressing. So much easier to eat! Raw cabbage leaves work good too, if you want a more traditional presentation, and it’s usually much cheaper than butter lettuce.
I made this for dinner last night and it was so freaking good and it was so easy to make !!!
Thank you!!!
xo
Jessica
I just mde this, and it is AMAZING! Another winner.
This looks WONDERFUL, and personally I am ALL for Mushrooms; however I have a friend who I KNOW would love this except for one small detail (well, actually from her standpoint a LARGE issue); she is allergic to Mushrooms. Any suggestions? I gather it is a meatier texture kind of thing. Perhaps I could could do another 1/2 pound of the the meat, or do you have a recommendation for a good soy crumble substitute?
For me this is a FIVE STAR; my friend who is allergic to mushrooms would probably rate at a three; if only because of the mushrooms (had to take her to the ER when we first met, she hadn’t told me about her allergy, and I made my “Meat Sauce” for pasta … which needless to say had mushrooms, for much the same reason they are here, to cut down on the cost of the meat.
Yep, you can absolutely do another half pound of meat (that would be closer to a traditional lettuce wrap filling). I’m sure soy crumbles would work, but I haven’t cooked with any so unfortunately I don’t have any brand recommendations. :)
Oh my goodness — I just finished this for dinner and it is crazy-good!
This looks so good! Any suggestions on what I could use besides mushrooms? Or should I just leave them out?
You can just leave them out or try adding some other vegetables. Maybe a diced green pepper or some yellow onion. :)
This looks really good and I’m a big fan of hoisin sauce!
I’m thinking of either adding lentils to the stir-fry or making some crispy tofu cubes to add to the bowl for a meatless version.
OMG, I love hoisin too! I’m gonna just crumble some firm tofu in there and add celery. (I love celery in Chinese food!)
Fantastic and flavorful. Worth cooking again and again. So easy and full of mouth watering flavor. I replaced the pork with a chopped chicken breast (as that is what I had in the freezer) and worked very well. Thank you for this great recipe.
That is a yummy colorful bowl of goodness,Beth!
Made this for lunch today. It tastes great with stir-fried cabbage :)
Could this work with ground turkey or something other than pork?
Yep, chicken pork or turkey. :)
Is there something special about natural style peanut butter that is critical, or will my basic jar of Skippy work okay here?
Yes, natural style peanut butter has a much strong peanut flavor and it doesn’t have sugar, which might throw off the balance in the sauce. :)
I used Skippy and it turned out great!
I love the step by step pictures and instructions! The prices of all the ingredients really add to making things on a budget!!!
This looks really intriguing, but recipes with actual peanut butter in them (as opposed to just peanuts) have really not been to my taste in the past. Is there something else I could substitute there, or is it pretty fundamental to the dish?
You could always just use straight sriracha instead of making a sauce, then add the crushed peanuts. :)
This may be dinner tonight! I think I have all the ingredients on hand except for the peanuts. I learned to love spicy peanut sauce on my trip to Malaysian many years ago. I would have been perfectly happy to keep flying around forever if the lovely air hostesses just kept bringing me satay chicken skewers with spicy peanut sauce.
Made this the other night, Beth – it was as yummy as I thought it would be. I increased the Sriracha in the sauce ’cause I like it spicy and I used a green bell pepper and ground turkey as that is what I had on hand. Can’t wait to make this again with the ground pork.
I make a lettuce wrap filling similar to this, and I add in chopped water chestnuts to add additional crunch. They’re awesome, and an 8-oz can is usually less than a buck. Can’t wait to give your version a spin!! Yum!
My mouth is watering right now!!