Asian Veggie Lettuce Cups
A lighter version of your favorite restaurant chain's dish, these Asian vegetarian lettuce wraps are quick and easy to prepare for and have lots of flavor. Perfect for any weeknight meal!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 leaves head iceberg lettuce (separated)
- 2 tbs ginger (minced)
- 3 cloves garlic (grated)
- 2 tsp sesame oil
- 3 tbs soy sauce (low sodium)
- 2 tbs hoisin sauce
- 2 tbs rice wine vinegar
- 2 tsp chili garlic paste (optional)
- 1 onion (diced)
- 1 zucchini (diced)
- 1 red pepper (diced)
- 1 c green peas (fresh or frozen)
- 4 shitake mushrooms (sliced)
- 8 oz can water chestnuts (diced)
- 8 oz can bamboo shoots (sliced)
- 4 scallions (minced)
Instructions
- 1
In a small bowl, whisk together sauce: ginger, garlic, sesame oil, soy, hoisin, rice vinegar, chili garlic paste; set aside.
- 2
Heat a wok or large, deep pan over medium high and spray with non-stick spray.
- 3
Add onions with a pinch of kosher salt (to release juices) and saute for 3-4 minutes.
- 4
Add zucchini and red pepper; continue sauteing for 3 minutes until veggies have softened.
- 5
Add green peas (defrosted if using frozen) and mushrooms; cook additional 2 minutes.
- 6
Pour in reserved sauce, chestnuts and bamboo shoots. Bring to a boil then simmer for 2 minutes to let flavors develop.
- 7
Serve in lettuce cups with scallions on top. Don't forget the sriracha!