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Vegan Asian Lettuce Wrap CPK style

Updated: Nov 27, 2023

Ingredients: serves 2 (30 minutes)

  • 2 teaspoons seasoned rice vinegar

  • 2 tablespoons soy sauce

  • 1 teaspoon cornstarch dissolved in 1 tablespoon water

  • 3 tablespoons toasted (Asian) sesame oil

  • 2 tablespoons coconut palm sugar

  • 2 tablespoons minced garlic

  • 1 teaspoon grated ginger

  • 1 tablespoon sesmeseed oil

  • 1/2 cup chopped water chestnuts

  • 4 fresh shiitake mushrooms chopped

  • 1/2 thinly sliced celery

  • 2 green onions chopped

  • 1/2 teaspoon chili oil

  • About 2 cups air fried rice sticks (see note)

  • 8 large iceberg lettuce leaves

Sauce: 2 tablespoons vegan oyster sauce, 1 tablespoon soy sauce, 1 tablespoon coconut brown sugar. (Optional chili oil).


  • Heat up sesame seed oil in pan add you ginger, garlic, celery.

  • Let it cook down until garlic ginger leaves there aroma now add water chestnuts, green onion, mushrooms with soy, rice vinegar and sugar.

  • Add chili oil for more extra flavor (optional).

  • Let that cook for 3 minutes.

  • Now add your corn starch slurry to thicken the vegan vegetable.

It trun out great. Beautiful yummy flavor. Can't put my spoon down. I hope you make it at home with fresh oil and fresh vegetables. Please do share it with your loved ones. And don't forget to like, share and subscribe.



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