2 Tbsp coconut oil
1/4 medium onion, minced
1 Tbsp ginger root
3 cloves garlic, minced
5 oz mushrooms of choice, finely chopped
2 cups walnuts, chopped
2 Tbsp lime juice
2 Tbsp soy sauce
2 Tbsp coconut sugar
1 Tbsp rice vinegar
a pinch of crushed red-pepper flakes
12 lettuce leaves
1/2 medium cucumber, diced
1 cup carrot, shredded
1 cup green onions
1/2 cup fresh cilantro, chopped
2 Tbsp fresh herbs (mint, cilantro, thai basil), chopped
4 lime wedges
Warm a large skillet over medium-high heat. Add the oil and heat until shimmering. Add the onion and cook for 5 minutes. Add the ginger and garlic and cook for 1 minute.
Stir in the mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid and it evaporates, and the mushrooms start to brown nicely. Add the walnuts and cook for 1 to 2 minutes to toast them.
Stir in the lime juice, soy sauce, coconut sugar, and rice vinegar. Simmer for 15 minutes, or until the sauce thickens slightly. Remove from the heat and stir in the red-pepper flakes. Taste and add more soy sauce, if desired, for more saltiness. Keep warm until ready to serve.
To serve, spoon some of the mushroom mixture into the lettuce leaves. Top with a sprinkling of carrots, cucumbers, herbs, and scallions and add a squeeze of lime - feel free to mix and match your toppings. Serve warm.
Picture and recipe adapted from: https://simplegreensmoothies.com/recipes/thai-lettuce-wraps#jump