More diners are asking for plant based alternatives, so get creative with these vibrant, flavorful lettuce wraps. For a vegetarian/vegan version, swap out the fish sauce with aged shoyu.
- Heat oil, add garlic and peppers. Sauté until starting to soften. Add plant protein and heat through. Add 1T fish sauce and 3 T water. Add peppers, basil and cilantro. Season with salt and pepper if desired.
- Mix together lime juice, remaining fish sauce, sugar, water and jalapeno
- Divide plant protein among lettuce leaves. Serve with dipping sauce.