Ingredientes
- 1 tablespoon vegetable oil
- 1 packet red pepper flakes
- 2 cloves garlic, minced
- 2 teaspoons grated ginger
- 8 ounces baby bella mushrooms, chopped
- 1 portobello mushroom, chopped and stem removed
- 3.2 ounces shiitake mushrooms, chopped and stems removed
- 1/4 head green cabbage, shredded
- 1 carrot, shredded
- 4 soy sauce packets
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 2 teaspoons fish sauce
- 1 Sriracha packet
- 1 honey packet
- 1/2 head butter lettuce (8 leaves)
- 1 cup chopped roasted peanuts
Passo a passo
- Heat a large skillet over medium heat.
- Add the vegetable oil and red pepper flakes, followed by garlic and ginger. Cook until fragrant.
- Stir in mushrooms and cook until very soft, about 15 minutes.
- Stir in cabbage and carrots.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, fish sauce, Sriracha packet and honey. Add to pan and stir to combine.
- Fill lettuce cups with mushroom mixture and garnish with chopped peanuts.