Scrumptious Butter Lettuce Wraps by which are crammed with crunchy jicama, cashews…

By | November 11, 2021

Scrumptious Butter Lettuce Wraps by woon.heng 🤩 which are crammed with crunchy jicama, cashews, and vibrant colours of combined greens😋. Again at residence, lettuce leaves are usually served as a facet as a substitute of rice when my mother makes a number of savory meals, particularly for celebrations. I like to make this dish with homegrown or store-bought butter lettuce on these days that I would like a refreshing meal😁. The filling is tremendous versatile and straightforward to make, so give it a go and revel in some crunchy wraps at the moment! Have a fantastic Sunday, pals. Finest, WoonHeng⁣❤️

Recipe (makes 2-Three servings)⁣
– Butter lettuce leaves⁣
– 7oz [200g] agency tofu – pressed then cubed⁣
– 3/four cup jicama cubes or water chestnuts⁣
– 3/four cup combined greens (used peas, carrots, roasted corn)⁣
– half of cup of dry toasted nuts of selection (used cashews)⁣
– half of cup chopped mushrooms (used King oyster)⁣
– half of teaspoon minced ginger⁣
– half of teaspoon minced garlic⁣
– sesame oil⁣
– oil for cooking⁣
– hoisin sauce for serving⁣
– toasted sesame seeds⁣
– pepper to style⁣
Sauce: Whisk collectively 1/four cup of water with 1 tablespoon tamari/gluten-free soy sauce, 1 tablespoon vegan ‘oyster’ sauce (see spotlight or ‘cooking necessities’ for recipe), and 1 teaspoon rice vinegar in a bowl till well-combined. ⁣

In a heated non-stick pan with a tablespoon of oil, sauté ginger and garlic till fragrant. Then, pan-fry tofu cubes till golden brown, add the mushrooms and proceed to prepare dinner for one more minute or two. Push the components to the facet of the pan and add within the jicama, then toss all the pieces with sauce till well-combined. Add a drizzle of sesame oil and switch the cooked combination to a bowl. Serve with butter lettuce leaves.⁣