Crisp lettuce wraps make for a light and delicious dinner that comes together quickly. This recipe features hearty mushrooms and vegetarian ground beef for the filling, and spices things up with bold, Asian-inspired flavors. Drizzle extra hot sauce over the top of each cup for a spicier bite, or mix in a tablespoon of brown sugar right before serving for a sweeter option.
1 (8-ounce) can chestnuts, rinsed, drained, and chopped
1 cup cup shiitake mushrooms, cleaned and sliced
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
1 tablespoon hot sauce (such as Sriracha)
1 tablespoon rice wine vinegar
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 green onions, thinly sliced
1 1/2 tablespoons sesame seeds
8 butter lettuce leaves
How to Make It
Heat 2 tablespoons sesame oil in a large nonstick skillet over medium-high. Add garlic and onion to pan, stirring until softened, about 3 minutes. Add vegetarian beef and allow to warm through, about 2 minutes. Stir in chestnuts and mushrooms; cook for 5 minutes.
Meanwhile, whisk together hoisin sauce, soy sauce, ginger, hot sauce, vinegar, lime juice, salt, and pepper in a small bowl. Reduce heat to medium-low and add hoisin sauce mixture to pan; let simmer for 10 minutes. Stir in green onions; cook for an additional 2 minutes.
Divide mixture evenly among 8 lettuce leaves. Serve each topped with about ½ teaspoon sesame seeds.
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