Asian Lettuce Wraps

Asian Lettuce WrapsLighten up lettuce wraps by blending half the beef with meaty tasting mushrooms.

Serves 4 | Prep Time: 15 mins. | Cook Time: 15 mins.

8 oz fresh Mushrooms 250 g
1 onion, chopped 1
4 cloves garlic 4
1 tbsp minced ginger 15mL
1/2 lb lean ground beef 250 g
1 tbsp canola oil 15 mL
1 pkt Mushroom Seasoning Blend 5 g
1 red pepper, finely chopped 1
2 tbsp hoisin sauce 30 mL
1 tbsp soy sauce 15 mL
1 tbsp rice wine vinegar 15 mL
1 head Boston lettuce 1
1/2 cup shredded carrot 125 mL
1/4 cup chopped cashews (optional) 60 mL

Place the mushrooms, onion, garlic and ginger in a food processor fitted with a metal blade. Pulse until finely chopped. Add the ground beef; pulse until well combined.

Heat the oil in a large, nonstick skillet set over medium-high heat. Add the mushroom mixture and seasoning blend. Cook, stirring often, for 10 minutes until browned.

Stir in red pepper, hoisin sauce, soy sauce and vinegar. Simmer for 5 minutes; remove from heat. Serve in Boston lettuce leaves garnished with shredded carrot and chopped cashews.

Tip: Pack leftover mushroom mixture and lettuce separately to take for lunch the next day.

Nutrition Facts Per Serving: Calories 249, Sodium 408mg, Protein 13.5g, Fat 13g, Carbohydrates 15g, Dietary Fibre 3.5g

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