Mushroom-Ginger Lettuce Wrap
- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 6 servings
- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 6 servings
Ingredients
Sauce:
1 tablespoon sugar
3 tablespoons fish sauce
1 teaspoon minced garlic
1 teaspoon red pepper flakes
Juice of 1 lime
Wraps:
2 pounds button mushrooms, sliced
2 tablespoons minced garlic
2 tablespoons minced ginger
2 tablespoons coconut amino acids
Kosher salt and freshly ground black pepper
6 ounces rice noodles
6 leaves Bibb lettuce
2 carrots, julienned
1 cucumber, diced
Chopped fresh mint, for garnish
Chopped fresh cilantro, for garnish
Directions
- For the sauce: In a bowl, dissolve the sugar in 1/2 cup warm water. Stir in the fish sauce, garlic, pepper flakes and lime juice.
- For the wraps: Mix the mushrooms in a bowl with the garlic, ginger, coconut amino acids and 1 teaspoon each salt and pepper. Heat a large saute pan over high heat. Add the mushroom mixture, in batches if necessary, and saute until browned, 6 to 8 minutes.
- Cook the rice noodles until soft according to the package directions.
- To assemble: Mound some noodles on each lettuce leaf, then add some mushrooms, carrots, cucumbers, mint and cilantro. Serve with the sauce.
