Vegetarian Homemade Lettuce Wraps

Filing
1 pint mushrooms
1 cup tofu or beef
4 green onions
1 small can water chestnuts
3 tablespoons hoisin sauce
3 tablespoons oyster sauce
1 tablespoon 41 Olive sesame oil
1 teaspoon minced or fresh ginger
2 tablespoons 41 Olive Honey Ginger Balsamic
Ice Berg Lettuce

Dipping Sauce
3 tablespoons soy sauce
2 tablespoons 41 Olive Honey Ginger Balsamic
1 teaspoon Shriracha
1 tablespoon 41 Olive sesame oil

Begin by first creating the Dipping Sauce, whisk with a fork or spoon soy sauce, Shiracha, 41 Olive Honey Ginger Balsamic, and 41 Olive Sesame oil.

Add enough to portions for serving size. Then to make your cooking sauce, whisk together oyster sauce, Hoisin, 41 Olive Sesame oil, 41 Olive Honey Ginger Balsamic, and your fresh minced ginger.

Now heat pan to medium-high heat with a drizzle of 41 Olive sesame oil.  Chop mushrooms, chestnuts, tofu (chop into ¼ inch cubes), and green onions.

Place mushrooms onto heat pan and let the mushrooms brown for 5-10 minutes until they are very dark. With another heat pan place tofu cubes or meat for 10 – 20 minutes until they become golden brown, its important to keep texture crunchy and soft. Once tofu is soft crispy add, chestnuts, chopped mushrooms, cooking sauce.

Stir this all together and let it heat through, then taste it.

To add more distinctive “brown sauce” taste add black bean paste, oyster sauce, and 41 Olive Sesame Oil, then taste again.

Now, turn the heat down and let the sauce barely simmer for one more minute. 

Add Green onion to garnish and serve.