Asian Mushroom Lettuce Wraps

Asian mushroom lettuce wraps are the perfect start to an Asian-themed meal or any gathering. I brought these to a potluck last week held in honor of a friend visiting from Asheville, NC. By the end of dinner, all that was left was one lonely lettuce leaf!

I wanted to make these lettuce wraps healthier than the restaurant variety, so added more vegetables, and left out the soy, sugar, and gluten! Instead of soy sauce or tamari I used Coco Aminos (I like the Big Tree Farms brand) which is naturally sweet and savory.

If you like your filling a little sweeter, you can always add a dash of maple syrup or agave, but you probably won’t need to.

Asian Mushroom Lettuce Wraps (V, GF)

 

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Prep time

30 mins

Cook time

10 mins

Total time

40 mins

 

This recipes is a vegan, gluten-free version of Chicken Lettuce Wraps served at Asian restaurants.

Author: Chef Rachel Z

Recipe type: Appetizer

Cuisine: Asian, Vegetarian

Serves: 8 servings

Ingredients

• 2 tablespoons untoasted sesame oil
• ½ cup leek, spring onion, or sweet onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 3 cups mushrooms (crimini, shiitake, and/or oyster), thinly sliced
• 1 cup carrots, small dice
• 1 cup zucchini, small dice
• ½ cup water chestnuts or celery, finely chopped or sliced
• ½ cup bamboo shoots, finely chopped (optional)
• 1½ teaspoons brown rice vinegar
• 2 tablespoons coconut aminos (Big Tree Farm brand recommended)
• sea salt, to taste
• ½ cup fresh cilantro leaves, chopped
• ¼ cup green onions, thinly sliced
• 1 head green or red leaf lettuce, butter lettuce, or Romaine lettuce

Instructions

1. Heat large skillet or wok on medium-high heat. Make sure all ingredients are prepped so they can be added to the pan quickly. Add sesame oil and swirl to coat pan.
2. Add onion, garlic, ginger, and a pinch of salt. Sauté for about a minute. Reduce heat a bit to prevent burning.
3. Add carrots, zucchini, and another pinch of salt and sauté a few minutes more.
4. Add mushrooms and sauté until mushrooms are cooked through.
5. Add water chestnuts and bamboo shoots.
6. Season with brown rice vinegar, coconut aminos, and sea salt (to taste).
7. Put mushroom filling into a serving bowl in the middle of a large plate or platter. Garnish with cilantro and green onion. Place lettuce leaves around the bowl or on a separate plate. To serve, take a lettuce leaf, place a spoonful or two of mushroom filling onto the leaf, and eat like a taco.

Variations

1. For a heartier appetizer or main dish, add ½ lb. cooked chicken thigh cut into bite-sized pieces. Adjust seasonings.

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