• 6–8 butter lettuce leaves, washed
• 2 cups shiitakes, stemmed and diced
• 1⁄4 cup diced carrots
• 1⁄4 small jicama, diced
• 2 tablespoons tamari
• 1 tablespoon lemon juice or apple cider vinegar
• 1 tablespoon sesame oil
• 1 tablespoon freshly grated ginger
• 1 tablespoon agave (optional)
• 1⁄2 tablespoon sesame seeds
• 2 tablespoons chopped cashews (optional)

• Toss all ingredients for the Stir “Fry” together. Allow to marinate at least 10 minutes

  before serving. If you have a dehydrator, you can marinate in the dehydrator for approximately 20 minutes to warm. You can plate and portion the mixture in the lettuce cups, or serve as a dip.

  
  

• Serves 3-8

This dish was inspired by the lettuce wraps at the chain restaurant P.F. Chang’s. The original version is full of soy and uses iceberg lettuce. We upped the health factor by using butter lettuce and shiitakes. Shiitakes are one of the more medicinal mushrooms, with great immune boosting properties.