Vietnamese Lettuce Cups with Mushrooms and Edamame
with rice / mango pear smoothie

Name: Vietnamese Lettuce Cups with Mushrooms and Edamame
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 lb Pears, peeled and chopped; 12 oz Mangos, frozen cubes (sub fresh mangos peeled and chopped); 2 Tbsp Lime juice; 1/2 cup Coconut water; 1 tsp Ginger, grated; 2 cloves Garlic, chopped; 2 Tbsp Cilantro leaves, chopped; 3 Tbsp Soy sauce; 2 tsp Oil, toasted sesame; 2 tsp Honey; 8 oz Mushrooms, any button, halved; 1 cup Edamame, shelled; 1 Tbsp Oil, cooking; 3/4 cup Rice, uncooked white or brown; 5 oz Carrots, shredded (look for pre-shredded); 1 Tbsp Vinegar, rice; 1 tsp Sugar; 2 tsp Oil, cooking; 12 leaves Lettuce, romaine (sub green leaf or iceberg); ~3 cups Vietnamese Mushrooms and Edamame (ingredients listed separately); 1/2 cup Peanuts, roasted and unsalted; for serving Hot sauce (opt)

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Vietnamese Lettuce Cups with Mushrooms and Edamame

Crisp lettuce leaves used as cups (or wraps) make this a lighter and more summer-friendly way to enjoy mushrooms and edamame in a flavorful Vietnamese-inspired sauce.

Cuisines

Asian - Vietnamese

Ingredients

Metric

Servings:

Mango and Pear Smoothie:

Pears - 1/2 lb , peeled and chopped
Mangos, frozen cubes - 12 oz (sub fresh mangos peeled and chopped)
Lime juice - 2 Tbsp
Coconut water - 1/2 cup

Vietnamese Mushrooms and Edamame:

Ginger - 1 tsp , grated
Garlic - 2 cloves , chopped
Cilantro leaves - 2 Tbsp , chopped
Soy sauce - 3 Tbsp
Oil, toasted sesame - 2 tsp
Honey - 2 tsp
Mushrooms, any button - 8 oz , halved
Edamame, shelled - 1 cup
Oil, cooking - 1 Tbsp

Vietnamese Lettuce Cups:

Rice, uncooked white or brown - 3/4 cup
Carrots - 5 oz , shredded (look for pre-shredded)
Vinegar, rice - 1 Tbsp
Sugar - 1 tsp
Oil, cooking - 2 tsp
Lettuce, romaine - 12 leaves (sub green leaf or iceberg)
Vietnamese Mushrooms and Edamame (ingredients listed separately) - ~3 cups
Peanuts, roasted and unsalted - 1/2 cup
Hot sauce (opt) - for serving

Prep

Rice - Skip if made ahead for Monday. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Ginger / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
Make sauce - Chop cilantro. Whisk together cilantro, ginger, garlic, soy sauce, toasted sesame oil, and honey. (Can be done up to 5 days ahead)
Pickle carrots - Combine carrots with vinegar, sugar, and oil (portion for lettuce cups). Toss everything together. Marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
Lettuce / Mushrooms / Pears - Prep as directed. Store separately. (Can be done up to 2 days ahead)
Make smoothie - Blend pears, mangos, lime juice, and coconut water in a blender.
Edamame - Defrost edamame if using frozen.

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Make

Heat a skillet over medium heat. Add cooking oil (portion for mushrooms) and then mushrooms. Gently saute until golden brown on all sides, ~5 minutes total.
Add edamame and sauce. Simmer until edamame is warmed through, ~1 minute.
Reheat rice if made ahead.
Stir carrots and season with a pinch of salt.
Assemble lettuce cups by filling lettuce leaves with rice, pickled carrots, mushrooms / edamame, and peanuts. Add some hot sauce, if you’d like. Enjoy smoothies on the side.

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