Gluten-Free, Vegan, Serves 4
- 1 Tbsp Extra virgin olive oil
- 16 Roman Lettuce Leaves
- 1 head cauliflower broken down into florets
- 1/4 cup hoisin sauce
- 1 large white onion minced
- 2 cloves garlic minced
- 1 Tbsp coconut amino
- 2 Tbsp minced pickled ginger
- 1 Tbsp rice wine vinegar
- 8 oz can water chestnuts drained and diced
- 1 bunch green onions chopped
- 1/2 tsp Asian chile pepper sauce
- 2 Tsp Asian dark sesame oil
Directions:
Rinse lettuce cups well and set aside. In a large skillet over medium-high heat, cook garlic, onion, cauliflower, and oil for 5-10 minutes or until tender. Stir in hoisin sauce, amino, vinegar, ginger, and pepper sauce into the mixture. Add in water chestnuts, sesame oil, and green onions. Cook until green onions start to wilt, about 2 minutes. Scoop out into leaves and top with sesame seeds, more green onions, and for added kick add chile sauce.