Summer Series: Lettuce Wraps
When I was 16, I worked at a movie theater next to a California Pizza Kitchen. Often on lunch break, I would split their lettuce wraps with a coworker. Forget pizza... this is the real masterpiece of CPK. Anyway, I was feeling nostalgic, so I sought out to veganize it. This dish really brings back so many memories, let me tell you!
Ingredients:
1/3 cup soy sauce (or Tamari or coconut aminos)
1/4 cup rice vinegar
1/4 cup mirin
2 Tbsp toasted sesame oil
4 tsp sugar
1 tsp corn starch
5 cloves garlic, minced
1.5 inches fresh ginger, finely chopped
16 oz vegan chicken, cooked according to package directions and finely chopped (I used 2 bags frozen Gardein chick’n nuggets)
1 Tbsp vegetable oil
1 small 8oz can water chestnuts, drained, rinsed, and chopped
1.5 cups shiitake mushrooms, chopped
4 scallions, chopped
1 Tbsp chili oil
2 cups crispy wontons, fried noodle salad topping, or crispy tortilla strips, to serve
1 head Boston Bib lettuce (or butter lettuce), to serve
Instructions:
Over medium heat, combine soy sauce, rice vinegar, mirin, sesame oil, sugar, and 1/4 cup water. Bring to a low boil and whisk in corn starch.
Add garlic and ginger and continue to cook over medium for 5 min.
In a large pan, heat vegetable oil over high heat. Add water chestnuts and shiitake mushrooms. Cook for about 2 minutes, stirring often.
Add cooked, chopped vegan chicken, as well as 1/2 cup water, and stir until combined.
Pour sauce over top and cook on medium heat for 2 minutes more.
Take off heat and stir in fresh scallions and chili oil.
Spread wontons (or crispy noodles) over a serving platter, and top with chick’n and veggie mixture.
Serve with lettuce leaves to scoop.
Enjoy!
