Ingredients
- 3 tbs hoisin sauce
- 3 tbs Bragg Organic Coconut Aminos
- 2 tbs rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 6 ounces walnuts
- 6 ounces shiitake mushrooms
- 1 can sliced water chestnuts (3oz), drained
- 1 tbs vegetable oil
- 2 cloves garlic, minced
- 2 tsp freshly grated ginger
- 4 green onions, thinly sliced
- 1/4 tsp red pepper flakes
- 8 leaves butter lettuce
- ½ cup shredded carrots
- In a small bowl, stir together the hoisin, coconut aminos, rice vinegar, sesame oil and cornstarch. Set aside.
- Pulse together walnuts, mushrooms and water chestnuts in a food processor until a coarse, crumbly texture is achieved.
- Heat vegetable oil over medium heat in a large skillet. Add mushroom mixture and cook until browned and any excess moisture has evaporated, about 5 minutes.
- Stir in the garlic, ginger, red pepper flakes and half of the green onions and cook until fragrant, about 2 minutes more.
- Pour the sauce over the top of the mushroom mixture and stir to coat. Cook just until the sauce is thickened and warmed through, about 1-2 minutes more.
- Spoon the mixture into individual lettuce leaves. Top with remaining green onions and shredded carrots.
