Vegan Bulgogi Lettuce Wraps

Ingredients

• about 450 g Oyster Mushrooms
• 1/4 cup Soy Sauce
• 2 tablespoons Brown Sugar
• 1 tablespoon Sesame Oil
• 3 cloves Garlic
• 1 teaspoon Ginger
• 1 tablespoon Rice Vinegar
• 2 stalks Green Onions
• 1 head Lettuce Leaves
• as needed Toppings (Kimchi, Sriracha, etc.)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, whisk together the 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 3 cloves minced garlic, 1 teaspoon grated ginger, and 1 tablespoon rice vinegar to create the bulgogi marinade. Finely chop the 2 stalks of green onions and add them to the marinade.
2. 2Add the about 450 g of sliced oyster mushrooms to the marinade. Toss gently to ensure all mushroom pieces are coated. Let the mushrooms marinate for at least 15 minutes at room temperature.
3. 3Place a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil to the hot pan. The oil should shimmer but not smoke.
4. 4Carefully add the marinated about 450 g oyster mushrooms to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender and have developed a slightly caramelized, browned appearance.
5. 5While the mushrooms cook, prepare the lettuce cups. Gently separate the 1 head of lettuce leaves, ensuring they are clean and dry. Arrange the leaves on a serving platter.
6. 6Once the mushrooms are cooked, remove them from the heat. Spoon the cooked bulgogi mushrooms into the prepared lettuce leaves.
7. 7Serve the vegan bulgogi lettuce wraps immediately with your choice of as needed toppings, such as kimchi or sriracha.

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