Name: Mushroom-Ginger Lettuce Wrap
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Ingredients: 1 tablespoon sugar; 3 tablespoons fish sauce; 1 teaspoon minced garlic; 1 teaspoon red pepper flakes; Juice of 1 lime; 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.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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Mushroom-Ginger Lettuce Wrap

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