Recipe courtesy of Nina Simonds

Saucy Hoisin Pork Roll-Ups

I love informal wrap dishes where stir-fried foods are scooped into lettuce, Mandarin pancakes, or flour tortillas and eaten with your hands. To save time, you can chop the water chestnuts coarsely in the food processor.
  • Level: Easy
  • Yield: 6 servings
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1 square (about 1 pound) extra-firm tofu

1 pound ground pork or chicken

2 tablespoons soy sauce

1 1/2 cups water chestnuts (one 19-ounce can)

1 head Boston or leafy lettuce, rinsed and drained

1 1/2 tablespoons olive or canola oil

3 tablespoons minced garlic

2 tablespoons minced fresh ginger

3 tablespoons minced scallions, white sections only

1 pound frozen shelled edamame, defrosted

Sauce (combine in a small bowl):

10 tablespoons hoisin sauce

4 1/2 tablespoons water

2 1/2 tablespoons soy sauce


  1. Cut the tofu horizontally in half and wrap in paper towels. Put a heavy weight, such as a pot, on top. Let drain while preparing the other ingredients, changing the towels once. Cut the tofu into 1/4-inch dice. Place the ground meat in a shallow dish, add the soy sauce, and toss lightly.
  2. Blanch the water chestnuts in boiling water for 10 seconds, refresh in cold water, and drain. Chop coarsely. 
  3. Trim and discard the core of the lettuce. Separate the leaves, trimming the stem ends, and flatten with a knife. Arrange in a serving bowl or basket. 
  4. Heat a wok or skillet over medium-high heat. Add 1/2 tablespoon of the oil and heat until very hot, about 15 seconds. Add the ground meat and stir-fry, mashing to break up the large pieces, until the meat changes color and is cooked through. Drain in a colander. 
  5. Wipe the pan and reheat with the remaining 1 tablespoon oil until very hot. Add the minced garlic, ginger, and scallions and stir-fry until fragrant, about 15 seconds. Add the water chestnuts and toss lightly until heated through. Add the diced tofu and Sauce. Stir-fry to coat the tofu with the sauce, then cook, covered, for 1 1/2 minutes. Uncover and continue cooking until the sauce has thickened. Add the cooked meat and edamame and toss to coat. Scoop onto a serving platter or bowl and serve with the lettuce. To serve, spoon some of the mixture into a lettuce leaf, roll it up, and eat with your fingers.

Cook’s Note

VARIATIONS: For a vegetarian version, omit the meat and double the amount of tofu. Replace the ground pork with turkey or beef. For extra spice, add 1 teaspoon chili paste with garlic or crushed red pepper flakes when you add the other seasonings.