top of page

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).


Direction:

  • 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.


Sincerely

Kinjal.








35 views0 comments

Recent Posts

See All

Comments

Rated 0 out of 5 stars.
No ratings yet

Add a rating
bottom of page