• FOR THE CHICKEN LETTUCE WRAPS:
• 1/3 cup of minced carrots
• 1 tablespoon red chili, minced
• 1/2 cup of onion, minced
• 1 lb (450 g) of vegan chicken, minced
• 1 cup (150 g) of water chestnuts, minced
• 1 tbsp (15 ml) of vegetable oil
• 2 garlic cloves, minced
• 1/4 cup of light soy sauce
• 1 cube of fermented soybean paste
• 1 tablespoon of ketchup
• 1 teaspoon of mustard (or Dijon Mustard)
• 1 tablespoon of vegan oyster sauce
• sesame seeds for garnishing
• 1 of lettuce of your preference
• FOR THE VEGAN OYSTER SAUCE:
• 6 dried shiitake mushrooms, hydrated for at least 6 hours
• 10 cm (3.9 inches) of kelp, previously soaked in 1 cup of water for at least 6 hours
• 1 tablespoon of garlic powder
• 1 tablespoon of vegetable oil
• 1 tablespoon of cornstarch diluted in 3 tablespoons of water
• 1/4 cup of light soy sauce
• 2 tablespoons of dark soy sauce
• 1/2 teaspoon of MSG (optional but recommended)