Mushroom  & Pepper Lettuce Cups with Spicy Sesame-Lime Sauce

Mushroom & Pepper Lettuce Cups

with Spicy Sesame-Lime Sauce

30 MIN
2 Servings
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From the Test Kitchen

These flavorful vegetarian lettuce cups are loaded with tender vegetables, sushi rice, and slices of rich hard-boiled egg—all brought together with our irresistible sauce of sesame oil, lime juice, soy sauce, and more.
11 green SmartPoints® per serving
9 blue SmartPoints® per serving
9 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
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Dietary Information

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Vegetarian 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    520 Cals (est.)
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fresh
ingredients
Mushroom  & Pepper Lettuce Cups with Spicy Sesame-Lime Sauce
Title
  • 2 Pasture-Raised Eggs
  • 1 head Butter Lettuce
  • 1 Lime
  • 2 Persian Cucumbers
  • 4 oz Sweet Peppers
  • 4 oz Mushrooms
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Mirin (Salted Cooking Wine)
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Light Brown Sugar
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • ½ cup Sushi Rice
Cook & slice the eggs
1 Cook & slice the eggs

Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 9 minutes for hard-boiled. Reserving the pot, drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Transfer to a cutting board and thinly slice crosswise; season with salt and pepper. 

Prepare the ingredients & make the sauce
2 Prepare the ingredients & make the sauce

Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Cut off and discard the root end of the lettuce; separate the leaves. Halve the lime crosswise. Halve the cucumbers lengthwise, then thinly slice crosswise; place in a bowl. Add the juice of 1 lime half and 1/2 teaspoon of olive oil. Season with salt and pepper; stir to coat. In a separate bowl, combine the sesame oil, soy sauce, sugar, the juice of the remaining lime half, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Whisk until the sugar has dissolved.

Cook the rice
3 Cook the rice

In the same pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the mirin

Cook the vegetables
4 Cook the vegetables

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 1 tablespoon of the sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the vegetables are coated. Turn off the heat. Taste, then season with salt and pepper if desired. 

Finish & serve your dish
5 Finish & serve your dish

Serve the lettuce leaves, cooked rice, cooked  vegetables, sliced eggs, seasoned cucumbers  (discarding any liquid), remaining sauce, and togarashi separately. Assemble each cup using 2 lettuce leaves. Enjoy!

Tips from Home Chefs

Cook & slice the eggs
1 Cook & slice the eggs

Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 9 minutes for hard-boiled. Reserving the pot, drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Transfer to a cutting board and thinly slice crosswise; season with salt and pepper. 

2 Prepare the ingredients & make the sauce

Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Cut off and discard the root end of the lettuce; separate the leaves. Halve the lime crosswise. Halve the cucumbers lengthwise, then thinly slice crosswise; place in a bowl. Add the juice of 1 lime half and 1/2 teaspoon of olive oil. Season with salt and pepper; stir to coat. In a separate bowl, combine the sesame oil, soy sauce, sugar, the juice of the remaining lime half, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Whisk until the sugar has dissolved.

Prepare the ingredients & make the sauce
Cook the rice
3 Cook the rice

In the same pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the mirin

4 Cook the vegetables

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 1 tablespoon of the sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the vegetables are coated. Turn off the heat. Taste, then season with salt and pepper if desired. 

Cook the vegetables
Finish & serve your dish
5 Finish & serve your dish

Serve the lettuce leaves, cooked rice, cooked  vegetables, sliced eggs, seasoned cucumbers  (discarding any liquid), remaining sauce, and togarashi separately. Assemble each cup using 2 lettuce leaves. Enjoy!

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