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
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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.