3.2 ounces shiitake mushrooms, chopped and stems removed
1/4 head green cabbage, shredded
1 carrot, shredded
4 soy sauce packets
2 tablespoons rice vinegar
2 teaspoons sesame oil
2 teaspoons fish sauce
1 Sriracha packet
1 honey packet
1/2 head butter lettuce (8 leaves)
1 cup chopped roasted peanuts
Heat a large skillet over medium heat. Add the vegetable oil and red pepper flakes, followed by garlic and ginger. Cook until fragrant. Stir in mushrooms and cook until very soft, about 15 minutes. Stir in cabbage and carrots.
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, fish sauce, Sriracha packet and honey. Add to pan and stir to combine.
Fill lettuce cups with mushroom mixture and garnish with chopped peanuts.