Teriyaki Mushroom Sausage Low Carb Lettuce Wraps Recipes

TERIYAKI MUSHROOM SAUSAGE LOW CARB LETTUCE WRAPS

Steps:

• In a medium bowl, whisk together Teriyaki Sauce ingredients (rice wine vinegar through lime juice) until well blended. Set aside.In a large skillet, heat olive oil over medium-high heat.Add mushrooms and sausage and sauté for about 3-4 minutes until you no longer see any pink from the sausage, breaking up the sausage into little pieces as you stir. Add red peppers, garlic, and ginger, and sauté for another 2-3 minutes until the garlic and ginger have softened. Slowly pour in the teriyaki sauce mixture over the filling and sauté for another 2-3 minutes, until most of the liquid has been absorbed into the filling. Assemble lettuce leaves on a plate and spoon a few tablespoons of filling into each one or allow each person to assemble their own. Top with chopped cucumber and carrots. Eat up!

TOFU LETTUCE WRAPS WITH MUSHROOMS RECIPE BY TASTY

Steps:

• Remove the tofu from its packaging and drain. Wrap tofu in a kitchen towel and find a heavy object to place on top of tofu, leave it there for 10-20 minutes, until tofu feels more tender.
• Make the sauce: In a medium bowl, combine the water, soy sauce, sesame oil, garlic, ginger, sriracha, brown sugar, rice wine vinegar, and scallions, and stir. Set ½ cup (120 ml) of the sauce aside.
• Crumble the tofu into the marinade, cover, and refrigerate for 1 hour.
• In a medium wok or skillet over medium heat, add the sesame oil and onion, and cook 3 minutes, until onions are translucent. Add the mushrooms and garlic and cook for about 5 minutes, or until the mushrooms are tender.
• Add the marinated tofu to the pan and cook until the majority of marinade cooks off. Add the water chestnuts and scallions. Pour in the reserved sauce. Toss to coat and cook until just heated through. Transfer the tofu mixture to a medium bowl.
• Heat the canola oil in the same pan over high heat until a drop of water sizzles when flicked onto the oil. Fry the rice noodles for about 30 seconds, until puffed up. Transfer the fried noodles to paper towels to drain.
• Slice the core off the head of lettuce and separate into individual leaves.
• Serve with leaves of lettuce, rice noodles, and drizzle remaining sauce over top.
• Enjoy!