Instructions

01
In a small bowl, stir together soy sauce, rice vinegar, toasted sesame oil, and sugar until the sugar dissolves. Set aside.
02
Heat 2 tablespoons of vegetable oil in a large nonstick skillet or wok over medium-high heat.
03
Add sliced hot dogs and stir-fry until they're browned and a little crisp at the edges, about 5 minutes. Remove to a plate.
04
Add the remaining 1 tablespoon vegetable oil to the pan. Toss in the sliced onions and cook, stirring, until they begin to soften and develop a little caramelization, about 4 minutes.
Herb says
The Maillard reaction at work here is pure flavor chemistry. Patience = complexity.
05
Add minced garlic and ginger to the onions. Stir-fry for 30 seconds until fragrant.
Herb says
Garlic and ginger burn fast, count to thirty, not sixty.
06
Return the browned hot dogs to the pan. Stir everything together for 1 minute.
07
Pour in the soy sauce mixture and stir-fry until the sauce reduces slightly and clings to the hot dogs and onions, about 2 minutes.
08
Remove from heat. Season with salt and pepper to taste. Sprinkle with sliced scallions and sesame seeds.
09
To serve, spoon the hot dog and onion stir-fry into lettuce leaves, folding them taco-style.
Herb says
Lettuce wraps save on carbs and maximize your crunch-per-bite ratio.
10
Serve immediately, three wraps per person. Enjoy the fusion fun.

HERB