Vegan Asian Lettuce Wrap CPK style

Ingredients: serves 2 (30 minutes)

• 2 teaspoons seasoned rice vinegar

• 2 tablespoons soy sauce

• 1 teaspoon cornstarch dissolved in 1 tablespoon water

• 3 tablespoons toasted (Asian) sesame oil

• 2 tablespoons coconut palm sugar

• 2 tablespoons minced garlic

• 1 teaspoon grated ginger

• 1 tablespoon sesmeseed oil

• 1/2 cup chopped water chestnuts

• 4 fresh shiitake mushrooms chopped

• 1/2 thinly sliced celery

• 2 green onions chopped

• 1/2 teaspoon chili oil

• About 2 cups air fried rice sticks (see note)

• 8 large iceberg lettuce leaves

Sauce: 2 tablespoons vegan oyster sauce, 1 tablespoon soy sauce, 1 tablespoon coconut brown sugar. (Optional chili oil).

Direction:

• Heat up sesame seed oil in pan add you ginger, garlic, celery.

• Let it cook down until garlic ginger leaves there aroma now add water chestnuts, green onion, mushrooms with soy, rice vinegar and sugar.

• Add chili oil for more extra flavor (optional).

• Let that cook for 3 minutes.

• Now add your corn starch slurry to thicken the vegan vegetable.

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It trun out great. Beautiful yummy flavor. Can't put my spoon down. I hope you make it at home with fresh oil and fresh vegetables. Please do share it with your loved ones. And don't forget to like, share and subscribe.

Sincerely

Kinjal.