My hints for this recipe:
- Look for rice vinegar and sesame oil in your grocery store's "International" aisle with the Asian goods.
- Chop your stuff really small, about the size of a kernel of corn. But, by all means, if you want large chunks--go for it.
- Use clean, dry iceburg lettuce leaves or napa cabbage leaves. I prefer the iceburg.
- To spice the cooking oil a bit, I added a few shakes of dried red pepper flakes. I let it heat a few minutes this way before adding the veggies.
Click Here to Print This Recipe
- 2 TB olive oil
- 2 TB sesame oil
- 1 – 6oz can sliced water chestnuts, minced
- 4 fresh button mushrooms, minced
- 1/2 onion, chopped fine
- 3 cloves garlic, minced
- 1/8 tsp red pepper flakes
- 1/2 of a carrot, shredded
- 1-2 TB of green pepper, minced
- 2 TB soy sauce or tamari (low-sodium preferred)
- 2 TB light brown sugar
- 1/2 tsp rice vinegar (or rice wine vinegar)
- 10 Lettuce leaves for the wraps
- In a small bowl, mix together soy sauce, brown sugar and rice vinegar. Set aside.
- Heat olive oil and sesame oil in a wok or large skillet on medium-high heat. Sprinkle red pepper flakes in. Let heat about 4 minutes.
- Add in water chestnuts, onion, garlic, carrot, green pepper, mushroom and the sauce created in step one. If you're using meat, add it here as well.
- Stir occasionally. I cooked mine about 7-8 minutes, letting some of the liquid cook off. The sauce will brown up as it cooks.