Black Soybean and
Hoisin Lettuce Wraps
30 minutes or fewer
In Japan, black soybeans cooked in a sweet syrup (kuromame) are eaten as part of osechi ryori, the customary New Year’s meal. Black soybeans can be found at Asian markets and some specialty health food stores; if you can’t find them, substitute regular black beans.
- 1 Tbs. toasted sesame oil
- 10 oz. cremini mushrooms, quartered
- 1 large red bell pepper, chopped (1⅔ cups)
- 2 cloves garlic, minced (2 tsp.)
- 1 Tbs. grated fresh ginger
- 1 15-oz. can black soybeans, drained and rinsed, or 1½ cups cooked black soybeans
- 2 Tbs. hoisin sauce
- 2 Tbs. rice wine vinegar
- 1 Tbs. sriracha sauce
- 12 leaves butter lettuce, washed and dried (from 1 head)
- 2 Tbs. finely sliced green onions
1. Heat oil in skillet over medium-high heat. Add mushrooms and bell pepper, and sauté 8 to 10 minutes, or until mushrooms have released their juices and begin to brown.
2. Add garlic and ginger, and sauté
30 seconds. Add soybeans, hoisin, vinegar, and sriracha, and sauté 2 to 3 minutes, or until soybeans are heated through and mixture is well combined.
3. Remove from heat, and scoop 1/4 cup soybean mixture into each lettuce leaf. Sprinkle each wrap with green onions, and serve immediately.
December 2013 p.70