Serves: 8 lettuce cups
Cooking Time: 30 mins
- 3 tbsp peanut or wok oil
- 2 cups sliced shiitake mushrooms
- 2 cups sliced cremini mushrooms
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 diced green bell pepper
- 1 diced yellow bell pepper
- 2 onions finely chopped
- ¼ tsp salt
- ½ cup cilantro
- ¼ cup homemade teriyaki sauce
- 2 cups cooked rice
- 1 head butter lettuce
- INGREDIENTS FOR HOMEMADE TERIYAKI SAUCE (MAKE 1 CUP):
- ½ cup soya sauce
- ¼ cup rice vinegar
- ¼ cup honey or maple syrup
- 2 tbsp sesame oil
- 2 tbsp minced garlic
- 2 tbsp minced ginger
- 1 tsp chilli flakes
- ¼ cup water mixed with 1 tbsp corn flour
Ingredients for garnishing: 2/3 tbsp toasted sesame seeds, 1 ½ tbsp CRISTA Furikake Umami Seasoning
Preparation
Method for the teriyaki sauce:
In a saucepan, whisk the soya sauce, rice vinegar, sesame oil, garlic, ginger, chilli flakes and heat on a slow flame until it simmers. Now add the water mixed with corn flour along with honey or maple syrup and cook for a few mins. Remove from the heat and set aside.
Method for the wraps:
In a large skillet, heat the oil over medium flame and cook the mushrooms for 7-8 mins till tender and golden brown. Remove and keep aside. In the same pan, add bell peppers, garlic, ginger and cook for 2 mins. Add 1 tsp oil if required. Now add the onions, sauté for 2 mins and then add the cooked mushrooms, ¼ cup teriyaki sauce and stir to combine well. Remove from the heat, allow it to cool and then add cilantro. In a plate, place the crisp lettuce cups, add 2 tbsp of the cooked rice on them, and top that with the warm teriyaki mushrooms and garnish with toasted sesame seeds and CRISTA Umami Furikake seasoning. (Add the warm teriyaki sauce if required- optional).
Enjoy! If you love it, share it!