Mushroom Lentil Lettuce Wraps - San Choy Bow Inspired
By Aden B. at Pantry Twenty.
Produce:
- lettuce, cabbage, mushrooms, carrot
- green onions, garlic, ginger, coriander
Pantry/Fridge:
- green or brown lentils, cashews
- tapioca starch
- coconut sugar, balsamic vinegar, sesame oil (optional)
- veg stock, soy sauce, shiitake mushrooms
- salt
Makes 16-20 lettuce wraps
Ingredients
- 2 cups just-boiled water
- 1/2 cup raw whole cashews
- 5-6 dried whole shiitake mushrooms
SAUCE:
- 1/4 cup shiitake soaking liquid
- 1/4 cup vegetable stock
- 2 Tbs soy sauce^
- 1 tsp balsamic vinegar
- 2 tsp coconut sugar
- 1 tsp salt
- 1 1/2 cups chopped napa cabbage^
- 1 large carrot
- 250 g white mushrooms^
- 3-4 stalks green onions
- 2-3 cloves garlic
- 2 cm cube ginger
- 1/4 cup chopped coriander leaves
- 2 tsp tapioca starch + 2 tsp water
- 1 Tbs sesame oil or 2 Tbs veg stock
- 2 1/2 cups cooked green lentils^
- 16-20 cos lettuce leaves^
^ see notes below for substitutions
Instructions
1. If using dried lentils, prepare 2 1/2 cups cooked lentils, then drain well and set aside. Boil 2 cups of water in a small saucepan, then remove from heat. Place 1/2 cup cashews and 5-6 shiitake mushrooms in the saucepan. Put the lid on and leave to soak for 30-60 min until softened.
2. Remove the soaked cashews and shiitake mushrooms from the saucepan, squeezing out excess liquid from mushrooms. Finely chop cashews and mushrooms then set aside in a large mixing bowl.
3. Take out 1/4 cup of the shiitake mushroom soaking liquid and discard the rest, then return the 1/4 cup of soaking liquid back to the saucepan. Add 1/4 cup vegetable stock, 2 Tbs soy sauce, 1 tsp balsamic vinegar, 2 tsp coconut sugar and 1 tsp salt. Bring sauce mixture to a boil, stirring occasionally then turn down heat to a rapid simmer and cook uncovered until liquid is reduced by half.
4. While the sauce is simmering, roughy chop cabbage to fill 1 1/2 cups and add to the large mixing bowl containing the chopped cashews and shiitake mushrooms. Finely dice carrot and mushrooms, then add to the same bowl. Check on the simmering sauce and when it has reduced by half, remove from heat.
5. Finely chop the green onions (reserve dark green ends for garnish), mince 2-3 cloves garlic, mince 2 cm cube of ginger, and chop coriander to fill 1/4 cup. Make a starch slurry by mixing together 2 tsp tapioca starch and 2 tsp water.
6. In a medium saute pan or pot on medium-high heat, drizzle 1 Tbs sesame oil (or vegetable stock*). Add the onions, garlic and ginger and cook for 2 min until fragrant. Then add all the chopped vegetables from the large mixing bowl. Cook uncovered for 5-6 min, stirring occasionally until vegetables are soft.
7. Once the vegetables are soft, stir in 2 1/2 cups cooked lentils, as well as the prepared sauce mixture and cook for 2 min. Now turn down heat to medium-low and scoop out any excess liquid from the pot. Add the chopped coriander and drizzle in the starch slurry. Cook for 2 min, stirring gently until the mixture has thickened (it should be moist but not watery). Remove from heat.
8. Transfer the cooked mixture to a serving bowl, accompanied by a plate of lettuce leaves and a small bowl of thinly sliced green onions (the reserved dark green ends). Place spoonfuls of the mixture into individual lettuce leaves and garnish with green onions. Any leftover mixture can be stored in the refrigerator or freezer, separate from the lettuce.
Notes:
^ Suggested ingredient substitutions:
2 Tbs soy sauce = 2 Tbs gluten-free tamari or soy-free coconut aminos
1 1/2 cups napa/Chinese cabbage = 1 1/2 cups savoy or green cabbage
250 g white/button mushrooms = 250 g other mushrooms or diced eggplant
2 1/2 cups cooked green lentils = use 1 heaping cup of dried green lentils, or use 2 1/2 cups tinned brown lentils
16-20 cos lettuce leaves = equivalent amount of iceberg (or similar) lettuce
* For vegetable stock, use 2 Tbs initially. Then add 1 Tbs more if it dries up, as often as needed. Stir frequently to prevent sticking to the bottom.
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