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  1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.

  2. Heat a large skillet over medium-high heat. Cook and stir beef and rice bran oil in the hot skillet until browned and crumbly, about 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, about 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chili pepper sauce into onions. Add water chestnuts, mushrooms, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.

  3. Fry the mung bean noodles in rice bran oil until the noodles are white and crispy. 

  4. Using the mung bean noodles as a bed, arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center. If desired, use mung bean noodles as a garnish. Use hoisin sauce as a dipping sauce.

Lettuce Wraps

Preparation time: 20 minutes                       Cooking time: 15 minutes


  • 1 pound lean ground beef
  • 1 tbsp Rice bran oil
  • 1 large onion, chopped
  • 1/4 cup hoisin sauce
  • 2 cloves fresh garlic, minced
  • 1 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 2 tsp pickled ginger, minced
  • 1 dash Asian chili pepper sauce (optional)
  • 1 (8 oz.) can water chestnuts, drained and finely chopped
  • 1 can straw mushrooms
  • 1 bunch green onions, chopped
  • 2 tsp Sesame oil
  • Lettuce leaves
  • Mung Bean Noodles, also known as glass noodles