Shiitake Mushroom Lettuce Cups With Ginger-Lime Dressing | VegNews

Ingredients

• For the lime dressing:
• ¼ cup fresh lime juice
• 3 tablespoons brown rice vinegar
• 1 tablespoon mirin
• 1 tablespoon Bragg Liquid Aminos, gluten-free soy sauce, or tamari
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1½ teaspoons
• coconut sugar or other sweetener
• Pinch of red pepper flakes
• For the lettuce cups:
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 small green chile, ribbed, seeded, and finely chopped
• 1 tablespoon minced fresh ginger
• 1 cup finely chopped green onion
• 6 cups finely diced shiitake or cremini mushrooms
• 1 cup finely diced zucchini
• 1 cup finely diced asparagus
• ¼ cup toasted sesame oil
• 3 tablespoons Bragg Liquid Aminos, gluten-free soy sauce, or tamari
• 1⁄2 cup loosely packed finely chopped cilantro
• 16 large butter, Bibb, or romaine lettuce leaves
• ½ cup raw or dry-toasted pine nuts
• 2 tablespoons gomasio or sesame seeds