Lettuce Wraps from Urban Vegetarian
1 teaspoon (5ml) ginger, minced
2 teaspoons (10ml) apple cider vinegar
1 teaspoon (5ml) sesame oil
1 teaspoon (5ml) peanut oil
¼ cup (60ml) tamari
2 tablespoons (30ml) honey
1 tablespoon (15ml) peanuts, crushed
Mix all ingredients together.
½ cup (120ml) carrot, diced
½ cup (120ml) celery, diced
2 green onions, sliced thinly
1 garlic clove, sliced
1 tablespoons (15ml) olive oil
1 Portobello mushroom cap, cleaned and cut into small pieces
½ cup (120ml) tamari-ginger sauce (see above recipe)
¼ cup (240ml) cellophane/glass noodles, cooked
6-8 Bibb lettuce leaves
Add olive oil to skillet and heat.
Add diced carrots and celery, and sliced green onion and cook.
Add chopped mushroom to skillet and sauté until softened.
Pour tamari-ginger sauce into skillet and stir to combine.
Take the skillet off the heat.
Take a Bibb lettuce leaf. Add cooked glass noodles. Spoon some of the filling over top.
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