Ingredients

The following ingredients have 4 Servings
  • 1 leaves head iceberg lettuce (separated)
  • 2 tbs ginger (minced)
  • 3 cloves garlic (grated)
  • 2 tsp sesame oil
  • 3 tbs soy sauce (low sodium)
  • 2 tbs hoisin sauce
  • 2 tbs rice wine vinegar
  • 2 tsp chili garlic paste (optional)
  • 1 onion (diced)
  • 1 zucchini (diced)
  • 1 red pepper (diced)
  • 1 c green peas (fresh or frozen)
  • 4 shitake mushrooms (sliced)
  • 8 oz can water chestnuts (diced)
  • 8 oz can bamboo shoots (sliced)
  • 4 scallions (minced)

Instruction

  • In a small bowl, whisk together sauce: ginger, garlic, sesame oil, soy, hoisin, rice vinegar, chili garlic paste; set aside.
  • Heat a wok or large, deep pan over medium high and spray with non-stick spray.
  • Add onions with a pinch of kosher salt (to release juices) and saute for 3-4 minutes.
  • Add zucchini and red pepper; continue sauteing for 3 minutes until veggies have softened.
  • Add green peas (defrosted if using frozen) and mushrooms; cook additional 2 minutes.
  • Pour in reserved sauce, chestnuts and bamboo shoots. Bring to a boil then simmer for 2 minutes to let flavors develop.
  • Serve in lettuce cups with scallions on top. Don't forget the sriracha!