Hoisin Eggplant Lettuce Wraps
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 2 pkg (8 oz) KA•ME® Rice Sticks Vermicelli
- 1 tbsp KA•ME Sesame Oil Blend
- 2 small eggplants , diced (about 12 oz each)
- 1 tbsp minced fresh ginger
- 2 cloves garlic , minced
- 1/4 cup KA•ME Hoisin Sauce
- 1/4 cup KA•ME® Black Bean Sauce
- 2 tbsp KA•ME Tamari
- 18 large Boston lettuce leaves
- 1 can (8 oz) KA•ME Sliced-Peeled Water Chestnuts
- 2 cups matchstick carrots
- 1/2 cup toasted cashews , chopped
- 4 green onions , thinly sliced
- 2 limes , cut into wedges
Instructions
- Cook KA•ME Rice Sticks Vermicelli according to package directions; let cool completely.
- Heat KA•ME Sesame Oil Blend in skillet set over medium-high heat; cook eggplant, ginger and garlic for 3 to 5 minutes or until browned. Stir in KA•ME Hoisin Sauce, KA•ME Black Bean Sauce and KA•ME Tamari. Cook, stirring occasionally, for 2 to 3 minutes or until eggplant is tender.
- Toss cooked rice noodles with eggplant mixture; spoon into lettuce leaves. Top with KA•ME Water Chestnuts, carrots, cashews and green onions. Serve with lime wedges.
Recipe Notes
• Substitute Japanese eggplant for regular eggplant.
• Reserve some of the sauce for drizzling and dipping!
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