Shiitake Stir-Fry Lettuce Wraps
snap peas / roasted peanuts

Name: Shiitake Stir-Fry Lettuce Wraps
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onions, finely chopped; 1/2 Bell peppers, red, finely chopped; 4 oz Snap peas (also called Sugar snap peas), trimmed and finely chopped; 1/2 cup Peanuts, roasted, chopped; 1 Peppers, Thai chilis (opt), thinly sliced; 3/4 lb Tofu, extra-firm (vacuum-packed preferable); 12 oz Mushrooms, shiitakes, roughly chopped; 2 Tbsp Mint, fresh, chopped; 2 hearts Lettuce, romaine (sub Boston lettuce leaves); 1 Tbsp + 1 Tbsp Oil, cooking; 1/2 Limes, juice; 2 tsp Ginger, fresh; 2 cloves Garlic, chopped; 3 Tbsp Water; 2 Tbsp Soy sauce, low-sodium; 1/4 cup Hoisin sauce; 1 Tbsp Vinegar, rice; 2 tsp Sriracha (opt); 1 tsp Cornstarch

Active: 35 Total: 35

Original GF Paleo Vegetarian

Lettuce wraps rank high on our list of fun dinners. Fill crisp lettuce leaves with an Asian-inspired shiitake and tofu filling that the whole family will enjoy. Sprinkle spicy chili peppers over the top if you like extra heat!

Ingredients

Metric

Servings:

Shiitake Stir-Fry Lettuce Wraps:

Onions - 1 , finely chopped
Bell peppers, red - 1/2 , finely chopped
Snap peas (also called Sugar snap peas) - 4 oz , trimmed and finely chopped
Peanuts, roasted - 1/2 cup , chopped
Peppers, Thai chilis (opt) - 1 , thinly sliced
Tofu, extra-firm - 3/4 lb (vacuum-packed preferable)
Mushrooms, shiitakes - 12 oz , roughly chopped
Mint, fresh - 2 Tbsp , chopped
Lettuce, romaine - 2 hearts (sub Boston lettuce leaves)
Oil, cooking - 1 Tbsp + 1 Tbsp
Limes - 1/2 , juice

Hoisin Stir-Fry Sauce:

Ginger, fresh - 2 tsp
Garlic - 2 cloves , chopped
Water - 3 Tbsp
Soy sauce, low-sodium - 2 Tbsp
Hoisin sauce - 1/4 cup
Vinegar, rice - 1 Tbsp
Sriracha (opt) - 2 tsp
Cornstarch - 1 tsp

Prep

Make sauce - Grate ginger and chop garlic. Whisk together ginger, garlic, water, soy sauce, Hoisin sauce, vinegar, Sriracha (if using) and cornstarch. (Can be done up to 5 days ahead)
Onions / Bell peppers / Snap peas / Peanuts / Thai chili peppers (if using) - Prep as directed. (Can be done up to 3 days ahead)
Tofu - If tofu is packaged in water, press out liquid first. Then roughly chop. (Can be done up 1 day ahead)
Shiitake mushrooms / Mint - Prep as directed.
Romaine - Slice off stems and separate leaves for wraps.

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Make

Heat a saute pan or wok over medium-high heat. Add first part of oil. When oil begins to shimmer add mushrooms. Saute until mushrooms cook down and begin to turn golden brown, ~7 to 8 minutes. Transfer mushrooms to a plate.
Return wok to medium-high heat and add second part of oil to hot pan, followed by onions, bell peppers and snap peas. Saute until onions begin to soften, ~3 minutes. Add tofu and saute until heated through, ~2 minutes. Carefully pour out any excess liquid from the pan and return to heat. Add mushrooms and sauce and cook until sauce begins to thicken, ~3 minutes. Remove from heat and stir in lime juice and mint.
Serve lettuce, shiitake / tofu filling, peanuts and Thai chili peppers (if using) in individual bowls so you can assemble at the dinner table. Top each lettuce leaf with a generous spoonful of filling, peanuts and chilis and enjoy!

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