Been craving good Asian food lately and my mind kept wandering back to a restaurant that I frequent whenever I’m in NYC named Gobo. It’s a fabulous vegan restaurant with a two locations in the city and an extensive and deeeeelicious menu! They have these lettuce tacos that are out of this world. If you follow me on Instagram you’ve probably seen multiple pics of them lol! So with this recipe I’ve done my best to recreate theirs and then added my own spin with the carrots and walnuts. Hope you enjoy and next time you are in New York check out Gobo.
Asian Lettuce Tacos
makes 12 tacos
What you’ll need:
4 cloves of garlic
1 lb. of mushrooms (I used crimini or baby portobello), chopped
1 5 oz. can of water chestnuts, drained and chopped
1 cup chopped walnuts
3 tbsp. vegan butter (or regular is that’s how you roll)
1/2 cup low-sodium soy sauce
2 tbsp. brown sugar
1 carrot shredded
3 green onions, sliced at an angle (it’ll look fancier)
about 1 tbsp. toasted sesame seeds to sprinkle on top
about 12 cold iceberg lettuce leaves
What you’ll do:
In a large wok or frying pan melt the butter on medium low (pay attention cause you don’t want it to burn) then add in the garlic, soy sauce, sugar and stir till the sugar dissolves. Add in the mushrooms and saute for three minutes. Add in the water chestnuts and walnuts. Turn the heat down to low and saute another minute or two.
Lay the lettuce leaves on a platter and add a scoop or two or the mushroom mixture on each leaf and top with some shredded carrot, green onions, and sprinkle with some toasted sesame seeds. Serve right away.