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Vegetarian Thai Lettuce Wraps

by Livestrong_Recipes  |  Apr 4, 2017

Vegetarian Thai Lettuce Wraps
  1. PREP
  2. 15 m
  • COOK
  • 15 m
  • TOTAL
  • 30 m

These vegetarian thai lettuce wraps feature water chestnuts, a hallmark of Asian cuisine. They're crunchy aquatic vegetable that's low-calorie and fat-free. They contain a lot of fiber, vitamin B-6 (important for regulating sleep and mood) and potassium.

INGREDIENTS

SERVES 4

  • 3 cups Shitake Mushrooms
  • 1 can Water Chestnuts
  • 1/2 cup Green Onion
  • 1 tbsp Minced Garlic
  • 1 tbsp Fresh Ginger Root
  • 2 oz Basil, fresh
  • 1 cup Carrots
  • 2 oz Peanuts, all types, raw
  • 1/2 tsp chili flakes
  • 2 tbsp Sesame Oil
  • 3 tbsp Hoisin Sauce
  • 1/4 tsp Sea Salt
  • 1/4 tsp Ground Black Pepper
  • 2 tbsp creamy peanut butter (without salt)
  • 1/3 cup Almond Milk
  • 8 leaf , medium butter lettuce

DIRECTIONS

1 In a large a pan heat 1 tbsp. of sesame oil to medium heat and add the garlic, ginger and shitake mushrooms. Cook for 3-4 minutes and drain the excess liquid from the mushrooms.
2 Mix in the water chestnuts, green onions, basil, chili flakes, one tablespoon of hoisin sauce, salt and pepper. Cook for another 2-3 minutes while occasionally stirring.
3 To make the sauce, add the remaining sesame oil, remaining hoisin sauce and peanut butter in small bowl. Slowly whisk the almond milk in until you reach the desired consistency. Sprinkle with remaining chopped peanuts.
4 Scoop 1 to 1 1/2 oz mushroom mix in butter leaf lettuce, top with julienne carrots and sprinkle with 1 1/2oz chopped peanuts. Drizzle sauce on top.
5 Note:
6 To make an individual serving, reduce all the ingredients by half the suggested measurements. Reduce the cook time for the mushrooms to 2-3 minutes.