Teriyaki Mushroom Sausage Low Carb Lettuce Wraps Recipes
TERIYAKI MUSHROOM SAUSAGE LOW CARB LETTUCE WRAPS
With a blend of mushrooms and sausage, combined with plenty of veggies, these Teriyaki Mushroom Sausage Lettuce Wraps are a delicious low-carb, dairy-free dish!
Provided by Marlynn Schotland
Categories Appetizer Main Course
Time 30m
Number Of Ingredients 14
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
Here's what you need: water, soy sauce, sesame oil, garlic, fresh ginger, brown sugar, sriracha, rice wine vinegar, scallions, tofu, sesame oil, medium yellow onion, mushroom, garlic, water chestnuts, scallions, canola oil, rice noodle, iceberg lettuce
Provided by Merle O'Neal
Categories Lunch
Yield 4 servings
Number Of Ingredients 19
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!
Nutrition Facts : Calories 762 calories, Carbohydrate 67 grams, Fat 49 grams, Fiber 4 grams, Protein 17 grams, Sugar 21 grams
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- In a large skillet, heat oil over medium high heat and saute mushrooms for 7 -8 minutes, until tender and golden. Remove the mushroom mixture from the pan and set aside.
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- Start by making the Teriyaki Sauce. Combine soy sauce, 2 tablespoons water, mirin, maple syrup, garlic, and ginger in a small saucepot. Bring to boil.
- Meanwhile, in a separate bowl, combine the remaining 1 tablespoon of water with cornstarch. Mix together until the cornstarch is dissolved. Add cornstarch/water mixture to the sauce. Bring to a boil and then reduce heat to simmer. Simmer, stirring constantly, for 2 minutes, until sauce is thick and coats the back of the spoon. Remove from heat and set aside.
- Place a large skillet over medium heat. Add sesame oil. Once the oil is hot, add onions and sauté for 5 minutes, until onions are translucent and fragrant. Stir in bell pepper and mushroom and sauté for 5-7 minutes more until vegetables are cooked all the way through. Stir in cashews and pineapple. Remove from heat and stir in Teriyaki Sauce, evenly coating the vegetables.
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