Asian Veggie Lettuce Cups

5 stars

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!

Course Main Dish

Cuisine Asian

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 147kcal

Author Liz Della Croce

Ingredients

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

US Measurements - Convert to Metric

Instructions

In a small bowl, whisk together sauce: ginger, garlic, sesame oil, soy, hoisin, rice vinegar, chili garlic paste; set aside.
Heat a wok or large, deep pan over medium high and spray with non-stick spray.
Add onions with a pinch of kosher salt (to release juices) and saute for 3-4 minutes.
Add zucchini and red pepper; continue sauteing for 3 minutes until veggies have softened.
Add green peas (defrosted if using frozen) and mushrooms; cook additional 2 minutes.
Pour in reserved sauce, chestnuts and bamboo shoots. Bring to a boil then simmer for 2 minutes to let flavors develop.
Serve in lettuce cups with scallions on top. Don't forget the sriracha!

Nutrition