Chinese · Lunch
Braised Mushroom Lettuce Wrap
Shiitake and cremini mushrooms braised in soy sauce and Shaoxing wine with ginger until deeply savory, then tossed with water chestnuts for crunch and spooned into crisp lettuce cups. Finished with scallion and toasted sesame oil, this wrap delivers umami-rich, glossy mushroom filling in a light, handheld package.
$4
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
210Calories
8.1gProtein
9.8gFat
22.4gCarbs
6.9gSugar
5.2gFiber
1120mgSodium
0mgChol
1.4gSat Fat
780mgPotassium
75mgCalcium
2.3mgIron
0mcgVitamin B12
9mgVitamin C
vegetarian
low-carb
low-calorie
high-fiber
rich-umami
thirty-min-meals
vegan
low-calorie
Instructions
1
Prep
Slice the mushrooms, mince the garlic and ginger, dice the water chestnuts, and separate the lettuce leaves into whole cups on a plate.
2
Heat the vegetable oil in a wok or skillet over medium-high heat. Stir in the garlic and ginger for 30 seconds until fragrant, then add the mushrooms and cook for 4 to 5 minutes, stirring often, until they release liquid and brown at the edges.
3
Pour in the soy sauce, Shaoxing wine, and sesame oil, then lower the heat to medium and simmer uncovered for 5 minutes until the liquid reduces by about half and the mushrooms turn glossy.
4
Stir in the water chestnuts and cornstarch slurry, cooking over medium heat for 1 minute until the sauce thickens. Off the heat, fold in the scallion, then spoon the mixture into the lettuce cups and arrange on a plate.
5
Plate
Scatter any remaining scallion over the top and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g shiitake and cremini mushrooms
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp soy-sauce
- 2 tbsp2 tbsp shaoxing-wine
- 2 tsp2 tsp sesame-oil
- 3.6 oz100g water chestnuts
- 22 scallion
- 1 tsp1 tsp cornstarch mixed with 1 tbsp water
- 88 large lettuce leaves (butter lettuce or iceberg), washed and kept whole as cups
- 2 tsp2 tsp vegetable-oil
