One of my favorite lunch time meals is Asian wraps. My family doesn't particularly care for Asian food, so I make this as a special treat for myself. I also make enough for 2 meals. Check out the recipe below.
2 cups of Chopped portobello mushrooms
1 Tbs Peanut oil (can substitue)
1 teaspoon minced Garlic
1 TBS soy sauce
2 TBS hoisin Sauce
1 TBS rice wine vinegar
2 teas Sesame Oil
8 oz of water chestnuts (chopped and drained)
DirectionsCombine Mushrooms and peanut oil in a medium skillet start to cook on medium heat, add Minced garlic, soy sauce, hoisin sauce, vinegar and sesame oil. Cook until everything turns brown and is boiling nicely. Load up a lettuce leaf and eat.