This recipe from chef Will Coleman's “From Cart to Kitchen” cookbook is based on the PF Chang dish he ordered almost every week as a child 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 protein you have on hand. The cups taste just as good with ground pork, chopped mushrooms, or seafood. Similarly, any vegetation that can support the weight of the ingredients works; Coleman suggests doubling or tripling the leaves if using a thinner lettuce.
