veggie lettuce wraps
1 tablespoon olive oil
1 large eggplant, diced
1 onion, diced
1 red bell pepper, diced
1 lb mushrooms, diced
2 cloves minced garlic
1 can water chestnuts, chopped
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon freshly grated ginger
1 teaspoon Sriracha®, optional
for heat
2 green onions, thinly sliced
Salt and pepper to taste
1 head romain or butter lettuce
Heat
olive oil in a large wok over medium heat. Add eggplant, onion, bell pepper, and
mushrooms. Sauté for about 3-5 minutes. Stir
in the remaining ingredients, except for lettuce. Cook for about 1-2 minutes
and remove from heat.
Serve
by spooning veggie mixture into clean, trimmed lettuce cups.
