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Chanty

PF Chang's Chickpea Lettuce Wraps- Instant Pot

Onion, carrot, shiitake mushrooms, ginger, garlic, chickpeas, pea protein crumbles, liquid aminos, date syrup, rice vinegar, sesame oil
Print Recipe
Prep Time 5 minutes
Natural release time 10 minutes
Total Time 15 minutes
Servings: 3
Course: Dinner
Cuisine: American, Chinese
Ingredients Equipment Method Notes

Ingredients
  

Filling Ingredients
  • 1/2 onion diced
  • 4 oz shiitake mushrooms sliced
  • 4 garlic cloves minced
  • 1 tbsp ginger grated
  • 1 or 2 carrots julienned
  • 1 can chickpeas drained and rinsed
  • 1/2 cup pea protein curmbles optional, or sub another 1 cup chickpeas
  • 1.5 tbsp rice vinegar
  • 3 tbsp date syrup
  • 1 tbsp liquid aminos or low sodium soy sauce, or coconut aminos for low sodium
  • 2 tsp sesame oil
  • 1 cup water or veggie broth omit if making on the stove top
  • 1/4 tsp Chinese 5 spice seasoning optional
For after cooking
  • 1 tbsp cornstarch mixed with 1 tbsp water
  • 6-8 lettuce leaves to use as wraps butter lettuce or romaine works well

Equipment

  • 1 Instant Pot or other electric pressure cooker

Method
 

  1. 1. Heat up the Instant Pot on "sauté" mode. Once its hot add in the onions and mushrooms and cook for a couple minutes til fragrant. Add in the rest of the ingredients except for the cornstarch slurry and lettuce and stir.
  2. 2. Put on the lid and set the valve to "sealing". Press "cancel" to shut off sauté mode. Press "pressure cook" or "manual" for 3 minutes. When the timer goes off do an 11 minute natural release.
  3. 3. Take off the lid and pour in the cornstarch/ water slurry. Set the IP back to "sauté" and stir till the cornstarch thickens. Shut off the IP and let the mixture cool for a few minutes before serving on lettuce leaves.

Notes

I use 1 tbsp Bragg's Liquid Aminos in this recipe in place of soy sauce, but you may want to adjust the amount to your taste preferences. For low sodium use coconut aminos, or use low sodium soy sauce if you don't have Bragg's. 
Pea protein crumbles are used in this recipe to add more protein and for their "meaty" chewy texture. They can be subbed with more chickpeas- about 1 cup more, or omitted completely.
Chinese 5 spice is a seasoning blend of 5 different spices which includes CINNAMON, STAR ANISE, FENNEL, GINGER, CLOVES, WHITE PEPPER AND LICORICE ROOT It has a stronger flavor so feel free to omit if you don't like any of those flavors. 
To make this recipe on the stove top- simmer all of the filling ingredients together except don't add the 1 cup of water. Cook for about 10 minutes until the veggies are soft and cooked through. Add in the cornstarch slurry at the end and serve on lettuce wraps.