This is a dinner favourite for Yale.
When I was dating Gordy, (many, many and many years ago) - he introduced me to the Rainbow Chopped in Crystal Fold from the Pink Pearl Chinese Restaurant that was then located on Avenue Road. It started with a plate of crisp iceberg lettuce, a big spoonful of hoisin and then an even bigger spoonful of filling, folded together and eaten with your hands. It was all about the crunch of the lettuce, the sweetness of the sauce and the savoury filling. Once you have eaten this tasty mess its hard to forget. So when my friend Karen from Nutrilicious shared her recipe with me I knew that this would pass the test with Gordy and the rest of my family.
You might be thinking...why make your own Hoisin Sauce when it is so easy to buy at the supermarket? For me its all about the sugar, well actually NO REFINED SUGAR in my sauce. Read the ingredients on the bottle of hoisin sauce in your fridge and I am sure the first ingredient is sugar, and lots of it. My recipe is sweetened with molasses or honey and thickened with peanut or almond butter. You may want to double the recipe as it keeps well in the fridge and is delicious as a dipping sauce too.
Vegetarian Rainbow Wraps with Home-Made Hoisin Sauce
Recipe Adapted from Nutrilicious
Serves: 3 to 4
Ingredients for the stir-fry:
- 2 tsp sesame oil
- 2 cloves of garlic, minced
- 2 tbsp minced ginger
- 3-4 shiitake mushrooms, sliced
- 1/2 block tofu sliced into strips
- 2 green onions, chopped
- 1 -2 carrots grated
- 4 - 5 cups shredded cabbage (mix of green and purple)
- lettuce to use for the wraps (I like to use Boston, Butter lettuce)
- 2 tbsp low-sodium tamari or soy sauce
- sesame seeds, toasted to sprinkle on top
- Start by lightly toasting a big handful of sesame seeds, set aside.
- Pour 1 tsp of the sesame oil into a large frying pan. Cook garlic and ginger until soft.
- Add shiitake mushrooms and cook 3-4 minutes, until soft.
- Add cabbage and carrots and cook for another 4-5 minutes or until cabbage wilts.
- Add tofu and continue cooking for about 2 minutes
- Stir in green onions. Add soy sauce. Cook until warmed through.
- To serve, spread 1 tbsp Hoisin sauce over lettuce. Top with a spoonful of cabbage/tofu mixture and some sesame seeds and roll.
- WARNING: These are messy!
Ingredients for the Hoisin Sauce
- 4 tbsp tamari soy sauce
- 2 tbsp peanut butter or almond butter, (without added sugar)
- 1 tbsp molasses or honey
- 2 tbsp rice vinegar
- 1 clove garlic, minced
- 2 tsp sesame oil
- 1 tsp hot sauce
- dash of Chinese five spice powder, (optional)
- 1/8 tsp black pepper
- Combine all ingredients until smooth.
- Any leftover sauce will keep well in a jar with a tight fitting lid for two weeks in the fridge.
- This sauce is great for dipping spring rolls, tofu, or vegetable skewers.
- I just used the sauce to dip BBQ'ed skewers of tofu, pineapple, peppers and red onions.
- Thought I did not add any crispy noodles to mine next time I will for sure!