Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 large onion, finely diced (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 tsp / 6g)
  • 1 pound cremini mushrooms, finely chopped (approx. 450g)
  • 1 (8-ounce) can water chestnuts, drained and finely chopped (approx. 225g)
  • 1/2 cup finely chopped carrot (approx. 75g)
  • 1/4 cup finely chopped celery (approx. 35g)
  • 1/4 cup chopped green onions (approx. 35g)
  • 2 tablespoons hoisin sauce (30 ml)
  • 1 tablespoon soy sauce (15 ml)
  • 1 tablespoon rice vinegar (15 ml)
  • 1 teaspoon sesame oil (5 ml)
  • 1/2 teaspoon ground ginger (2g)
  • 1/4 teaspoon red pepper flakes (optional) (1g)
  • 2 tablespoons chopped peanuts or cashews, for garnish (30g)
  • 1 head of butter lettuce or romaine lettuce, leaves separated and washed (approx. 12-16 large leaves)

Instructions:

  1. Chop all vegetables and measure out all sauces and spices. This mise en place is key to a smooth cooking process.
  2. Heat oil in a large skillet or wok over medium-high heat. Add onion and garlic and sauté until softened and fragrant (about 3-4 minutes).
  3. Add the chopped mushrooms to the skillet and cook, stirring occasionally, until they release their liquid and begin to brown (about 5-7 minutes).
  4. Stir in water chestnuts, carrot, and celery. Cook for another 2-3 minutes, until slightly softened.
  5. In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar, sesame oil, ground ginger, and red pepper flakes (if using).
  6. Pour the sauce over the mushroom mixture and stir to combine. Cook for 1-2 minutes, allowing the sauce to thicken slightly.
  7. Spoon the mushroom filling into the lettuce cups.
  8. Sprinkle with chopped green onions and peanuts/cashews. Serve immediately with optional garnishes like sesame seeds or sriracha.