Black Soybean and 
Hoisin Lettuce Wraps

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Black Soybean and Hoisin Lettuce Wraps

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.

  • 6Servings


  • 1 Tbs. toasted sesame oil
  • 10 oz. cremini mushrooms, quartered
  • 1 large red bell pepper, chopped (12/3 cups)
  • 2 cloves garlic, minced (2 tsp.)
  • 1 Tbs. grated fresh ginger
  • 1 15-oz. can black soybeans, drained and rinsed, or 11/2 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.

Nutrition Information

  • Calories: 131
  • Carbohydrate Content: 13 g
  • Fat Content: 6 g
  • Fiber Content: 5 g
  • Protein Content: 8 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 158 mg
  • Sugar Content: 6 g