Chinese BBQ Lettuce Wraps
with Quinoa Speckled Rice & Crispy Onions
- ¾ cup quinoa speckled rice
- 8 oz seitan
- 2 celery stalks
- 1 oz fresh ginger
- 2 garlic cloves
- 1 red bell pepper
- ¼ tsp Chinese five-spice
- ¼ cup Bali BBQ sauce
- 1 romaine heart
- ¼ cup peanuts
- ¼ cup crispy onions
- 2 tbsp vegetable oil*
- *Not Included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Small saucepan with a lid
Combine the quinoa speckled rice, 1¼ cups water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender and all water is absorbed, about 15 to 18 minutes.
Roughly chop the seitan. Thinly slice the celery. Peel and mince 1 tsp ginger. Peel and mince the garlic. Trim, deseed, and thinly slice the red bell pepper.
Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add minced ginger, minced garlic, and chopped seitan and cook, tossing frequently, until crisp in places, about 4 to 5 minutes.
Add the sliced celery, sliced pepper, and Chinese five-spice to the skillet with the seitan. Cook, stirring frequently, until softened, about 1 to 2 minutes.
Add the Bali BBQ sauce to the skillet and toss well to combine. Cook until the sauce is sticky, about 1 minute. Taste and adjust seasoning with salt.
Separate the romaine leaves and remove any grit from between the leaves. Fill the lettuce leaves with some quinoa speckled rice and top each with the Chinese bbq seitan, peanuts, and crispy onions. Serve any remaining rice on the side.