"This recipe from chef Will Coleman's " From Cart to Kitchen " cookbook is based on the P.F. Chang's dish that he'd order almost weekly growing up, and also represents one of the first meals he cooked for his family when he began developing his culinary skills as a teenager. He recommends using whatever lean-ish protein you have on hand."
"The cups taste just as good with ground pork, chopped mushrooms or seafood. Similarly, any greenery that can withstand the weight of the ingredients works - Coleman suggests doubling or tripling your leaves if using a thinner lettuce."
The recipe adapts the flavors of the classic P.F. Chang's lettuce cups into a home-cooked version rooted in childhood favorites and early culinary practice. It calls for a lean-ish protein, allowing substitutions such as ground pork, chopped mushrooms, or seafood. The filling pairs with crisp lettuce leaves to serve as cups. Any greenery that can support the filling works; if using thinner lettuce, doubling or tripling leaves is recommended to prevent tearing. The preparation emphasizes flexibility, encouraging cooks to use what they have on hand while preserving the dish's textural contrast between savory filling and fresh greens.
Read at Los Angeles Times
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