Hoisin & Sesame Lettuce Cups
- 2 tablespoons flavorless oil, such as vegetable or grapeseed
- 1 medium-large onion, cut into small dice
- 1/2 cup hoisin sauce (can also substitute ketchup)
- 1/4 cup soy sauce
- 2 tablespoons brown sugar, dark or light
- 4 teaspoons each: rice wine vinegar and sesame oil
- 2 teaspoons hot red pepper flakes
- 1/2 recipe Lentil-Walnut Mix Base (1/2 recipe is about 4 - 4 1/2 cups)
- 2 heads butter lettuce, separated into leaves
- 1 lime, cut into quarters
- 1/4 cup each: sliced scallions or chopped cilantro and chopped roasted, salted peanuts
- Heat oil in a large skillet over medium-high heat. Add onions and sauté until translucent, 3 to 4 minutes. Mix hoisin, soy sauce, brown sugar, vinegar, sesame oil, pepper flakes and 1/4 cup of water; cook until mixture thickens and darkens in color, 3 to 4 minutes. Stir in Lentil-Walnut Mix; cook to heat through a couple of minutes longer. Serve, letting each person spoon the mixture into the lettuce cups, topping with a squeeze of lime juice, hot sauce (like sriracha) and a sprinkling of scallions and peanuts.
Lentil-Walnut Mix Base
- 1 pound regular brown lentils
- 3 cups walnuts, toasted and finely chopped
- Soak lentils in 6 cups of cold water and 1 tablespoon of salt for 4 hours and up to 24 hours.
- Drain lentils and turn them into a large (12-inch) skillet with 1 cup of water. Cover and bring to full boil over high heat; reduce heat to medium-high and continue to cook, covered, until water has mostly evaporated and lentils are just cooked through, 3 to 4 minutes. Remove from heat and let stand, covered, a minute or so longer.
- Mix lentils and walnuts and proceed with any Lentil-Walnut Mix Jumpstart recipes. Can be refrigerated up to a week or frozen for a couple of months.