Ingredients

The following ingredients have 4 Servings
  • 2 cups riced cauliflower
  • 6 oz shiitake mushrooms, diced
  • 1/2 yellow onion, diced
  • 3 Tbs low sodium soy sauce
  • 1 Tbs minced ginger
  • 1 Tbs minced garlic
  • 2 Tbs molasses
  • 2 Tbs rice vinegar
  • 1 Tbs powdered peanut butter (PB2)
  • 2 tsp sriracha
  • 1/4 tsp 5 spice powder
  • 8 oz water chestnuts (diced)
  • 3-4 green onions (diced)
  • Your favorite lettuce  (I used butter lettuce)

Instruction

  • Add the riced cauliflower, mushrooms, onions, and soy sauce to a large skillet and simmer over medium heat until veggies become softened
  • Stir in ginger and garlic, mix well, and reduce heat to low.
  • Meanwhile, in a small bowl, whisk together all the sauce ingredients until smooth, 
  • Slowly add sauce to filling, mixing to ensure everything is evenly coated.
  • Reduce heat and simmer 1-2 minutes. 
  • Add chopped water chestnuts and green onions, and stir well. 
  • Wrap in your favorite lettuce leaves and serve.