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As many of you know, I’m no longer eating meat (only fish and eggs). I’m doing this for many health and environment reasons and it has been an amazing journey! I love it! In doing this, I happened across this recipe. If you’ve ever had PF Chang’s lettuce wraps and loved them, I suggest you give these a try. They’re amazing and healthy (for the most part). I fed them to a carnivore and he went nuts for them! He couldn’t believe they were vegan. This will be a staple in my recipe collection… maybe yours too!

Asian Lettuce Wraps
makes 12 tacos

4 cloves of garlic
1 lb. of mushrooms (I used baby portobello and a can of Chinese mushrooms), chopped
1 5 oz. can of water chestnuts, chopped
1 cup chopped walnuts
3 tbsp. vegan butter (or regular is that’s how you roll)
1/2 cup low-sodium soy sauce
2 tbsp. brown sugar (I used more… I felt it needed quite a bit more sweet)
1 carrot shredded
3 green onions, sliced at an angle (it’ll look fancier)
about 1 tbsp. toasted sesame seeds to sprinkle on top
about 12 cold iceberg lettuce leaves

(I added some onion to the cooked mixture and also fresh lime juice and cilantro at the very end)

In a large wok or frying pan melt the butter on medium low (pay attention cause you don’t want it to burn) then add in the garlic, soy sauce, sugar and stir till the sugar dissolves.  Add in the mushrooms and saute for three minutes.  Add in the water chestnuts and walnuts.  Turn the heat down to low and saute another minute or two.

Lay the lettuce leaves on a platter and add a scoop or two or the mushroom mixture on each leaf and top with some shredded carrot, green onions, and sprinkle with some toasted sesame seeds.  Serve right away.