Lettuce Wraps
Mill City Cooks

Lettuce Wraps

By: Jenny Breen

Serves 4.

Ingredients

  • 1 teaspoon sesame oil
  • 2 teaspoons sunflower or other neutral oil, divided
  • 1 small yellow onion, diced small
  • 8 ounces mushrooms from Cherry Tree House Mushrooms, chopped small
  • 3 cloves garlic, minced
  • 1-inch piece ginger, peeled minced (about 1 tablespoon)
  • 3 to 5 Tablespoons hoisin sauce (gluten-free, if needed)
  • 1 8-ounce can water chestnuts, drained and chopped small
  • 1 pound chopped chicken thighs/breasts from Sunshine Harvest Farm or 1 pound crumbled tofu, cooked and set aside
  • 2 Tablespoons tamari or other soy sauce
  • 2 Tablespoons rice vinegar
  • 1 package soba noodles from Dumpling & Strand or 2 cups cooked rice
  • 2 small or 1 large heads lettuce
  • 1-2 medium carrots, grated
  • About 6 green onions, sliced thinly
  • Red pepper flakes, to serve

Method

Heat sesame oil and 1 teaspoon neutral oil in skillet. Add onions and sauté 2 minutes. Add mushrooms, garlic and ginger and sauté another 2-3 minutes.

Add hoisin sauce, water chestnuts, cooked meat or tofu, tamari and rice vinegar and combine to heat through. Mix with cooked noodles or rice.

Open each lettuce leaf, place 2 spoonfuls of filling inside. Garnish with grated carrots, green onions and red pepper flakes.