Asian-Style Lettuce Tacos

By raklisa2020

Recipe courtesy of Leslie Durso. Makes 6 servings (2 tacos each)

Ingredients

• 4 cloves garlic
• 1 pound mushrooms (e.g., crimini or baby portobellos), chopped
• 1 5-ounce can of water chestnuts, drained and chopped
• 1 cup chopped walnuts
• 2 tablespoons margarine (e.g., Earth Balance)
• 1/2 cup low-sodium soy sauce
• 2 tablespoons brown sugar
• 1 carrot, shredded
• 3 green onions, sliced at an angle
• 1 tablespoon toasted sesame seeds
• 12 cold iceberg lettuce leaves

Details

Adapted from humanesociety.org

Preparation

Step 1

In a large wok or frying pan, melt the butter on medium-low (paying attention that it doesn't burn). Add the garlic, soy sauce, and sugar, stirring until the sugar dissolves. Add in the mushrooms and sauté for 3 minutes.

2. Turn the heat down to low, add in the water chestnuts and walnuts, and saute for another minute or two.

3. To assemble the tacos, lay the lettuce leaves on a platter and add a scoop or two of the mushroom mixture onto each leaf. Top each with some shredded carrot, green onions, and toasted sesame seeds.