KOREAN-INSPIRED LION’S MANE LETTUCE WRAPS
RECIPE TYPE
Vegan
SERVES
3 to 4
Prep: 15 min
Marinate: 20 min
Cook: 10 min
Ingredients
3 tbsp Longo's Essentials 100% Pure Canola Oil (approx.), divided
2 pkgs (150g each) lion's mane mushrooms
1 pkg (450g) Longo's White Sticky Calrose Rice
1 small head leaf lettuce, separated into leaves
1 cup Longo's Korean Style Kimchi Fermented Cabbage
1 cup grated carrot
1/2 cup thinly sliced radish and/or cucumber (optional)
Chopped green onions (optional for garnish)
Soy-Garlic Marinade:
1/3 cup sodium-reduced soy sauce
2 tbsp packed brown sugar
2 tbsp rice wine vinegar
2 large cloves garlic, grated or finely minced
1 tsp Longo's Sesame Oil
1/2 tsp Longo's Essentials Crushed Chillies (or to taste)
Directions
Soy-Garlic Marinade: Whisk soy sauce with sugar, vinegar, garlic, sesame oil and crushed chilies in 8-inch baking dish. Set aside.
Preheat 1 tbsp oil in large heavy skillet set over medium heat. Tear mushrooms into bite-sized strips; add a single layer to the skillet and cook for 1 1/2 to 2 minutes per side or until golden. Repeat with an additional 1 tbsp oil and remaining mushrooms if unable to cook in one batch.
Transfer mushrooms to the Soy-Garlic Marinade, turning to coat. Marinate, turning occasionally, for 20 to 30 minutes while assembling remaining accompaniments and heating the rice according to package directions.
Heat the remaining 1 tbsp oil in skillet. Using tongs to allow excess marinade to drip off, add marinated mushroom pieces and cook for 2 to 3 minutes, turning as needed, or until heated through and nicely caramelized. Remove to platter.
Add hot rice, lettuce leaves, kimchi, carrot and radish, if using, to the platter with the mushrooms. Garnish with green onions, if using.
To serve, wrap portions of rice, mushrooms, kimchi and other garnishes in lettuce leaves (like a taco) to enjoy.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 12g | Fibre 8g |
Fat 15g | Sugar 15g |
Carbs 73g | Sodium 1350mg |
