Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon coconut oil
  • ¼ cup finely minced onion
  • 1 tablespoon finely minced ginger
  • 2 cloves garlic
  • 1 cup vegetable broth or water
  • 4 tablespoons all-natural peanut or almond butter
  • Juice from 1 lime
  • 1 tablespoon soy sauce*
  • Sea salt and Sriracha (to taste)
  • 3 tablespoons honey*
  • 3 tablespoons soy sauce (coco aminos for paleo)
  • 1 tablespoon sesame oil
  • 2 teaspoons vinegar
  • 1 teaspoon corn starch mixed with a little water
  • 2 teaspoons coconut oil
  • ½ large yellow onion (minced)
  • 2 inch piece of ginger (julienned)
  • 3 cloves garlic
  • 12 medium crimini or white mushrooms (chopped)
  • 1 large carrot (diced)
  • 1 red bell pepper (diced)
  • 8 ounce can of water chestnuts (chopped)
  • 14 ounce can baby corn (chopped (omit for paleo))
  • ¼ cup chopped pecans
  • ¼ cup chopped walnuts
  • Butter lettuce leaves
  • Lime, cilantro, sesame seeds, almonds, and Sriracha, for garnish

Instruction

  • Begin by making the satay sauce. Heat the oil in a small pot over medium-high heat. Add the onion and ginger and cook for 2-3 minutes, or until the onion softens. Add the garlic and cook for one minute more. OPTIONAL STEP: If you want a smooth sauce, blend the onion with the broth or water then return it to the pot.
  • Add all remaining satay sauce ingredients and bring the pot to a boil. Whisk the satay sauce until it thickens. Season to taste with sea salt and Sriracha and set aside.
  • Make the sauce next by combining all the ingredients together in a small bowl.
  • Make the Thai lettuce wraps. Begin by heating the coconut oil in a large frying pan over medium-high heat. Add the onion, ginger, and garlic and let them cook for 3-4 minutes, or until it begins to soften. Add the mushrooms and cook until they are brown, about 5-7 minutes.
  • Add the carrot and bell pepper and cook for 2 minutes. Add the water chestnuts, corn, pecans, walnuts, and the sauce and stir until the sauce is bubbly and thick.
  • Put the pan on the table and let everyone serve themselves. Load the lettuce with veggies then top with some satay sauce and any or all of the garnishes.