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Vegetarian Thai Lettuce Wraps

Vegetarian Thai Lettuce Wraps
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Prep Time: 15 min Serves: 4
Cooking Time: 15 min Yield: 8 wraps
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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.



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.

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.


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