Ingredients:

  • 1 tbsp High-heat oil (canola or grapeseed)
  • 1 lb Cremini or Shiitake Mushrooms, finely minced
  • 1 cup Canned Water Chestnuts, drained and finely diced
  • 1/2 cup Canned Bamboo Shoots, drained and finely diced
  • 2 cloves Garlic, minced
  • 1 inch piece Fresh Ginger, grated
  • 1/4 cup Low-Sodium Soy Sauce (or Tamari)
  • 2 tbsp Rice Vinegar
  • 1 tbsp Hoisin Sauce
  • 1 tsp Smoked Paprika
  • 1/2 tsp Toasted Sesame Oil
  • 1/4 cup Water or Vegetable Broth
  • 2 Scallions (white and green parts separated and sliced)
  • 1 head Butter Lettuce (Boston or Bibb)
  • 1/4 cup Creamy Peanut Butter
  • 2 tbsp Warm Water (for sauce, adjustable)
  • 1 tbsp Lime Juice (freshly squeezed)
  • 1 tbsp Soy Sauce (for sauce)
  • 1 tsp Maple Syrup or Brown Sugar
  • Pinch of Red Pepper Flakes (optional)

Instructions:

  1. Carefully separate the lettuce leaves. Rinse thoroughly and pat completely dry using paper towels or a clean cloth. Trim the thick white core base slightly if needed. Set aside.
  2. In a small bowl, whisk together all Peanut Drizzle ingredients (peanut butter, water, lime juice, soy sauce, sweetener, pepper flakes) until smooth. Add water slowly until a slightly thick, pourable consistency is reached. Set aside.
  3. Heat the oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger. Sauté quickly for about 30 seconds until fragrant.
  4. Add the finely chopped mushrooms to the pan. Spread them out and cook without stirring for 2-3 minutes to allow moisture release, then continue sautéing until well-caramelized and dry (about 5-7 minutes total).
  5. Stir in the diced water chestnuts and bamboo shoots. Cook for 1 minute.
  6. Whisk together the soy sauce, rice vinegar, hoisin sauce, smoked paprika, and water/broth. Pour this mixture over the mushrooms. Bring to a simmer, stirring constantly until the sauce thickens slightly and coats the filling (about 1 minute).
  7. Remove from heat. Stir in the green parts of the sliced scallions and the toasted sesame oil. Taste and adjust seasoning as needed.
  8. Spoon the warm filling into the centre of the prepared lettuce cups. Drizzle generously with the peanut sauce and garnish with any remaining scallion whites if desired. Serve immediately.